Butternut Squash Cream-Soup

Name: Butternut Squash Cream-Soup
Cuisine: British
Ingredients: 1 Butternut Squash (baked); 50 g butter; 1 onion (finely chopped); 1 tsp thyme; 3-4 tbsp honey; 1 potato (bigger, peeled, cubed); 1 Apple; 1-1,5 litre Meat stock; 1 orange; Salt, Pepper, Nutmeg; 100 ml double cream

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Butternut Squash Cream-Soup

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Saved

Ingredients

1Butternut Squash (baked)
50 gbutter
1onion (finely chopped)
1 tspthyme
3-4 tbsphoney
1potato (bigger, peeled, cubed)
1Apple
1-1,5 litreMeat stock
1orange
Salt, Pepper, Nutmeg
100 mldouble cream

Saved

Steps

1

Simply cube the butternut squash up, and bake till nice soft inside on 240 C°
2

While the B.Squash being in the oven, braise the finely chopped onions on some butter with thyme. Add 3-4 spoon honey caramelising abut.
3

Add the diced potatoes & apples, then pour the meat stock and cook until the potato & apple are soft.
4

After they fully cooked, add the previously peeled baked butternut squash. With a stick blender, soft purée the soup, then season with freshly squeezed orange juice, salt, pepper and fresh grated nutmeg.
5

Serving: smoked cheese strips goes into the bowl. Scoop some soup into the bowl, decorating with seeds & olive oil