Basic Butternut Soup 1 large butternut squash 2 cups chicken stock 1 cup cream* (or milk*) Preheat the oven to 180°C Brush the bottom of a baking dish with oil Halve and seed the butternut
Basic Butternut Soup
- 1 large butternut squash
- 2 cups chicken stock
- 1 cup cream* (or milk*)
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Preheat the oven to 180°C
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Brush the bottom of a baking dish with oil
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Halve and seed the butternut
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Prick all over with a toothpick or fork
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Bake until tender, about 45 minutes
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Remove from basking dish and let cool for about 5 minutes on the cooking board
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Scoop the squash and place into a blender or food processor
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Add about 1 cup of the stock and blend until smooth
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Transfer this puree into a pot and add the rest of the stock and the cream (or milk)
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Stir until heated through and serve
*Can be substituted with coconut cream or milk
Blogger’s note: I can’t remember where I got this recipe