Butternut squash soup
Butternut squash soup feels like a warm hug. That's all I am going to say about this dish!
Butternut squash soup
Butternut squash soup feels like a warm hug. That's all I am going to say about this dish!
Cooking Instructions
- 1
Cut a butternut squash in half and half of it, store it in the freezer, for another use.
The other half, clean it of the seeds, and place it in a baking pan along with tomatoes, carrots, onions, and garlic.
Place it in the oven at 200°C for 35 up to 40 minutes.
- 2
After the butternut squash has reached a tender texture, take it out of the oven and place it in a blender with the rest of the other cooked vegetables.
Please note: remove the skin of the butternut squash.
- 3
At the same time, boil two cubes of chicken broth with 650 ml water, I used these shown as in the photo:
- 4
After blending it at high speed, put the butternut squash mixture in a pot at medium heat and add gradually from the chicken broth, depending on how thick or think you want your soup to be.
- 5
Towards the end, rahm(cooking cream), about 150 ml.
- 6
And voila, serve it with some baguette or grilled cheese sandwich. Bon appetite!
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