Butternut squash soup

Name: Butternut squash soup
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 1 sliced onion; 1 sliced leek; 1 sliced carrot; 1 butternut squash; 40 gr extra virgin olive oil; 1/5 tspoon cinnamon; 150 ml freshly squeezed orange juice; 750 ml chicken stock; 700 ml water; 50 gr butter; 1 bay leaf; 1 clove garlic finely chopped; 3 whole cloves; 3 whole allspice (bahar); 1 full spoon of honey (abt 50 gr); 100 ml double cream; Salt and pepper; Some pumpikin seeds for decoration

Giotaki 🍴 @G1otaki

Ελλάδα

I love soups in the winter. This is first time i cook butternut squash but the soup is very tasty. The final taste is a bit sweet.

Giotaki 🍴 @G1otaki

Ελλάδα

I love soups in the winter. This is first time i cook butternut squash but the soup is very tasty. The final taste is a bit sweet.

Saved

Ingredients

1 hr

4 people

1sliced onion
1sliced leek
1sliced carrot
1butternut squash
40 grextra virgin olive oil
1/5tspoon cinnamon
150 mlfreshly squeezed orange juice
750 mlchicken stock
700 mlwater
50 grbutter
1bay leaf
1 clovegarlic finely chopped
3whole cloves
3whole allspice (bahar)
1full spoon of honey (abt 50 gr)
100 mldouble cream
Salt and pepper
Some pumpikin seeds for decoration

Saved

Steps

1 hr

1

In a pan under medium heat, add the olive oil, the onion, leek and carrot and cook for 2-3 mins. Peel the butternut squash, remove the seeds and cut it in medium chunks. Add them in the pan and season with salt and let it for abt 10 mins - stir every few mins.
2

Add the garlic and stir for abt 1 min and then add the chicken stock, the water, the orange juice, the bayleaf, cinnamon, cloves and allspice. Let it cooked till it gets soften (about 30-35 mins).
3

At the same time, put the butter in another pan under medium heat and bring it to boil. Stir often and let it boil till it becomes brownish or around 145degC. Then remove the butter from the pan and put it in another bowl (so that you stop the boiling).
4

When the butternut squash becomes soft enough, add the butter and the honey and stir for a few seconds. Remove the bayleaf, the cloves and allspice and then blend the soup to make it veloute. Season with extra salt (if needed) and pepper. Lastly, mix the cream and serve with some pumpkin seeds for decoration (5-6). Enjoy!