Butternut squash soup
Butternut squash soup

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butternut squash soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Butternut squash soup is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook butternut squash soup using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Butternut squash soup:
  1. Get 1 sliced onion
  2. Prepare 1 sliced leek
  3. Make ready 1 sliced carrot
  4. Get 1 butternut squash
  5. Get 40 gr extra virgin olive oil
  6. Prepare 1/5 tspoon cinnamon
  7. Take 150 ml freshly squeezed orange juice
  8. Make ready 750 ml chicken stock
  9. Take 700 ml water
  10. Get 50 gr butter
  11. Make ready 1 bay leaf
  12. Prepare 1 clove garlic finely chopped
  13. Get 3 whole cloves
  14. Prepare 3 whole allspice (bahar)
  15. Get 1 full spoon of honey (abt 50 gr)
  16. Take 100 ml double cream
  17. Take Salt and pepper
  18. Take Some pumpikin seeds for decoration
Instructions to make Butternut squash soup:
  1. In a pan under medium heat, add the olive oil, the onion, leek and carrot and cook for 2-3 mins. Peel the butternut squash, remove the seeds and cut it in medium chunks. Add them in the pan and season with salt and let it for abt 10 mins - stir every few mins.
  2. Add the garlic and stir for abt 1 min and then add the chicken stock, the water, the orange juice, the bayleaf, cinnamon, cloves and allspice. Let it cooked till it gets soften (about 30-35 mins).
  3. At the same time, put the butter in another pan under medium heat and bring it to boil. Stir often and let it boil till it becomes brownish or around 145degC. Then remove the butter from the pan and put it in another bowl (so that you stop the boiling).
  4. When the butternut squash becomes soft enough, add the butter and the honey and stir for a few seconds. Remove the bayleaf, the cloves and allspice and then blend the soup to make it veloute. Season with extra salt (if needed) and pepper. Lastly, mix the cream and serve with some pumpkin seeds for decoration (5-6). Enjoy!

So that is going to wrap this up for this special food butternut squash soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!