Butternut Squash Soup

Name: Butternut Squash Soup
Cuisine: American
Ingredients: 5 small Butternut Squash seeded, peeled, chopped; 1 large yellow onion sliced into half moons thinly; 2 cup vegetable stock; 2 tsp butter; 1 tsp coriander seeds crushed; 1 tsp rosemary crushed with coriander; 1 tsp ground sage; 1 sea salt and pepper to taste; 1/4 cup or less heavy cream

Matthewsgirl @cook_2900523

Gentry, Arkansas

Just wanted some.

Matthewsgirl @cook_2900523

Gentry, Arkansas

Just wanted some.

Saved

Ingredients

5 smallButternut Squash seeded, peeled, chopped
1 largeyellow onion sliced into half moons thinly
2 cupvegetable stock
2 tspbutter
1 tspcoriander seeds crushed
1 tsprosemary crushed with coriander
1 tspground sage
1sea salt and pepper to taste
1/4 cupor less heavy cream

Saved

Steps

1

Peel seed and chop squash
2

Slice onion and crush the coriander and rosemary
3

Put butter and onion into pot and saute
4

Add seasonings
5

Add squash and stock
6

Cook until squash is very very soft. Turn off heat
7

I use a food mill but a blender works just as well. Laddle into blender only half and whizz until nicely creamy.
8

Finish blending all mixture and pour back into pot. Check salt and pepper adding if needed.
9

Set soup to simmer. When simmering, turn off heat and slowly drizzle in the cream. I only used 1/8th a cup of cream use as much as you would like.
10

Stir cream in and serve. We put chopped cooked bacon and a little cheddar. Enjoy!