Butternut Squash Soup

Slightly sweet, this is one of the best soups I've had in a while.

  • 1 ½ tablespoons butter
  • ½ onion, sliced
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • ½ butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 4 cups chicken stock
  • ½ cube chicken bouillon
  • 1 pinch ground cumin
  • 1 pinch ground allspice
  • salt and ground black pepper to taste

  1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. 
  2. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. 
  3. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  4. Pour the soup into a blender, filling the pitcher no more than halfway. 
  5. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. 
  6. Puree in batches until smooth and pour into a serving bowl. 
  7. Alternately, you can use a stick blender and puree the soup in the pot.

Recipes by Chester

Belum ada Komentar untuk "Butternut Squash Soup"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel