Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 2400 s
Yield: 10 Servings
Cuisine: Kenyan
Ingredients: 2 kg Butter squash, peeled and de-seeded; 250 g onion; 5 tbsp vegetable oil; 2 cloves finely chopped garlic; 10 back rashes of bacon in small pieces; Vegetable stock; to taste Salt and black pepper; Cooking cream or thick natural yoghurt as required

Cynthia Khamadi @cook_9338935

Nairobi

A mouth watering delicious soup

Cynthia Khamadi @cook_9338935

Nairobi

A mouth watering delicious soup

Saved

Ingredients

40 Minutes

10 Servings

2 kgButter squash, peeled and de-seeded
250 gonion
5 tbspvegetable oil
2 clovesfinely chopped garlic
10back rashes of bacon in small pieces
Vegetable stock
to tasteSalt and black pepper
Cooking cream or thick natural yoghurt as required

Saved

Steps

40 Minutes

1

Here are the ingredients
2

Cut the squash into thick pieces, place on a lightly oiled baking sheet and roast for 25 minutes in a hot oven until the flesh is soft and golden brown
3

Sweat the onions and garlic in the oil without colouring for 5 minutes
4

Add the bacon and cook it till brown
5

Add the roasted squash, pour in the stock and bring to boil. Simmer for 20 minutes
6

Allow to cool before blending. Blend it till smooth, reheat over a low medium heat, season lightly, add the cooking cream
7

Serve it while hot as an appetizer