Recipe: Basic Butternut Soup

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*)
  1. Preheat the oven to 180°C

  2. Brush the bottom of a baking dish with oil

  3. Halve and seed the butternut

  4. Prick all over with a toothpick or fork

  5. Bake until tender, about 45 minutes

  6. Remove from basking dish and let cool for about 5 minutes on the cooking board

  7. Scoop the squash and place into a blender or food processor

  8. Add about 1 cup of the stock and blend until smooth

  9. Transfer this puree into a pot and add the rest of the stock and the cream (or milk)

  10. 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

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