How to prepare this recipe
|Prep time||Cook Time||Rest Time||Total Time|
|10 min||55 min||-||65 min|
Butternut squash and cold weather go together like they were made for each other—which, really, they were.
My favourite butternut squash soup is ultra creamy and full of complex butternut squash flavour. Keep it in mind for the holidays too.
I kept the ingredients list simple so the squash flavour can shine through, but the end result offers exceptionally rich flavour.
Peel the butternut squash then remove the seeds. Peel the vegetables. Cut them cubes and set aside.
Saute the fine chopped onion in oil. Season with salt and pepper.
Add the chopped vegetables and butternut squash. Stir well.
Cover with water.
Cover with lid, and let it boil until totally cooked. Aprox 15 to 20 minutes.
When is cooked, blend until smooth.
Add the double cream. Stir, and bring it back to boil, and then the soup is ready to be served.