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Hi and welcome back to my kitchen
Today I will be making Butternut squash soup
For the ingredients:
1 squash (2.25 pound)
1 tbsp butter
1 tsp grated fresh ginger
1 medium onion
5 unpeeled garlic cloves
1 ½ cup chicken stock (reduced sodium)
2 tbsp olive oil
¼ tsp black pepper
¼ tsp medium curry powder
¼ tsp cinnamon
1/8 tsp nutmeg
Cut the squash in half
Watch your fingers
Remove the seeds
Put them cut side down on a baking sheet lined with baking paper
Put the garlic cloves in a piece of foil and fold
Bake at 375 F for one hour
I like to use this chopper
It makes it easier to cut onions and other vegetables
Heat olive oil and butter over medium heat
Add chopped onion and ginger
Sauté for about 10 minutes
Add chicken broth and bring to a boil
Cover the pot and simmer for 20 minutes
After leaving the squash to cool
Scoop the pulp in a bowl
Peel the garlic cloves and add them to the bowl of a food processor
Add 1 ½ cups of squash pulp to the bowl
Keep the remaining squash in an air tight container in the freezer
Add the onion mixture and the spices
Puree until you have a creamy texture
Return the soup to the pot
Add 1 cup boiling water and mix
Bring to a boil and rectify salt
The soup is ready to serve
This quantity makes about 4 servings
Sahteen
Bon Appetite
Bon Appetite