Butternut squash soup is a staple Fall dish and now you can make it at home with this simple healthy recipe. It's the perfect dish to eat in the colder weather and can fill up the whole family on a cheap budget.
If you are hosting a dinner party then squash soup makes a great starter option that can be prepared before. If you really want to make an impression then serve the soup in the hollowed out squash or hollowed out pumpkins (pumpkins are easier as they tend to be more round). Top the soup off with your choice of toasted pumpkin seeds, chilli, avocado, cream, bacon... the list is endless!
Butternut squash soup
Por October 23, 2013Publicado:
Butternut squash soup is a staple Fall dish and now you can make it at home with this simple healthy recipe. It's the perfect dish to …
- 1 butternut squash
- 2 onions
- 850 ml chicken stock (about 1.5 pints)
- olive oil
- coarse salt
- ground pepper
- Peel the skin off the squash and cut in half. Remove the seeds and dice the squash so you are left with cubes.
- Place the cubes in a cast iron dish and toss some oil oil and a pinch of salt and pepper over the squash ready for roasting in the oven.
- Place the squash in a preheated oven at 400 degrees F for about half an hour.
- While the squash is in the oven dice the onions and chop the garlic.
- Melt the butter in a large pan over a medium heat. Add garlic and onions and a pinch of salt. Let the onions sweat out until they turn translucent.
- When the squash has softened, remove from the oven and add to the pan of onions and garlic.
- Cover the ingredients with the chicken stock, bring to the boil and let simmer for about 10 minutes.
- After 10 minutes transfer the ingredients to a blender. Start by adding the solid ingredients and gradually add the liquid. It is easier to add the liquid little by little then you can control the consistency of the soup.