Butternut Squash Soup
From vino4dino 17 years ago
- 45 minutes to make
- Serves 6
This is very rich and delicious with that seasonal squash flavor.
Ingredients
- • 1 large butternut squash, peeled, seeded, cubed shopping list
- • 3 tbsp olive oil shopping list
- • 1/2 onion minced shopping list
- • 2 garlic cloves, crushed shopping list
- • 4 cups of chicken stock shopping list
- • 1/2 tsp ground ginger shopping list
- • 1 tbsp lemon juice shopping list
- • 2 bay leaves shopping list
- • 1 cup milk shopping list
- • 1/4 cup light cream shopping list
- • salt and cracked pepper shopping list
- • creme fraiche shopping list
How to make it
- 1. Heat the oil in a dutch oven. Saute the onion and the garlic until tender. Add the squash and cook for 6 minutes.
- 2. Pour in the stock and bring to a boil. Season with salt and pepper. Add the ginger and bay leaves. Add the lemon juice. Simmer, covered for 20 minutes. Discard the bay leaves.
- 3. Pour the mixture into a blender, (do it by halves if necessary) and puree until smooth.
- 4. Return the liquid to the pot. Stir in the milk and heat through. Add the cream and check the seasoning.
- 5. Serve garnished with a scoop of creme fraiche.
The Rating
Reviewed by 3 people-
Made this a couple of weeks ago. Review in IMI
December 31/2018
eastcoaster
in loved it
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Loved it - so easy to make. Fantastic flavor ! Thank you so much for sharing.
gennymac
in Covington loved it
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