Butternut Squash Soup
Soups • Italian
Description
Butternut Squash Soup
Ingredients
- Vegetable Broth 15 fl oz
- Butternut Squash 25 oz
- Onion 2 heads
- Garlic 2 cloves
- Ground Nutmeg ¼ teaspoon
- Cream 3 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Cut the squash into 1.5 cm cubes and finely chop the onion. Halve the garlic cloves.
Step 2
Pour the broth and 500 ml of water into a heavy-bottomed pot and bring to a boil. Add the squash, onion, and garlic, and wait for the mixture to boil again. Reduce the heat and cook for 15 minutes, or until the squash is soft.
Step 3
Strain the vegetables through a colander, but do not discard the liquid. Blend the squash mixture in a blender until smooth (you may need to add some of the reserved liquid). Pour the squash puree back into the pot, thinning it with liquid to achieve the desired consistency. Add the nutmeg and salt to taste.
Step 4
Ladle the soup into bowls and garnish with a swirl of cream. Serve with warm crusty bread.
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