Butternut Squash Soup
Prep Time
Cooking Mode
canola oil
1 onion(s)
1 butternut squash
2 stalk(s) celery
2 clove(s) garlic
1 potato
½ tsp pepper
1,5 vegetable broth
cooking cream
canola oil
1 onion(s)
1 butternut squash
2 stalk(s) celery
2 clove(s) garlic
1 potato
½ tsp pepper
1,5 vegetable broth
cooking cream
Directions
1Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
2Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
3In a blender, puree mixture into a smooth soup.
4Return soup to the saucepan and add cream. Reheat over low heat before serving.
Tips
1
After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.
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Personal Note
Personal Note
