Butternut Squash Soup
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Contents |
Description
Ingredients
- 2 tablespoons olive oil
- 1 large Onion, diced
- 675g/1-1/2 lb butternut squash, peeled and diced
- 300ml/10fl.oz. milk
- 600ml/20fl.oz. Strong vegetable stock (chicken stock can also be used)
- salt and black pepper
- Freshly grated nutmeg
Directions
- Heat the oil in a large saucepan add the Onion and sauté over a medium heat until softened, turning from time to time.
- Add the Squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.
- Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.
- Allow to cool slightly then transfer to a blender or food processor and process until smooth.
- Return to the saucepan, add the nutmeg and heat through. Serve hot.
Other Links
See also
Categories: Brazilian Vegetarian | Vegetarian | Recipes | Brazilian Recipes | Pan-fry Butternut squash Recipes | Butternut squash Soup Recipes | Nutmeg Recipes | Squash Recipes | Butternut squash Recipes | Vegetable stock Recipes | Chicken stock Recipes | Pepper Recipes | Olive oil Recipes | Onion Recipes | Salt Recipes | Milk Recipes | Oil Recipes
