Butternut Squash Soup Recipe

Material:
3 tablespoons of cooking oil, for sautéing
1½ pieces (100g) onions, peeled, roughly chopped
2 cloves of garlic, peeled, finely chopped
400 g carrots, peeled, diced 1 cm
2 sticks of celery leaves, cut into 1 cm pieces
150 g of granny smith apple, peeled, disposed of the middle, diced 1 cm *)
350 g butternut squash, peel, remove seeds, roughly chop
1 L chicken broth
2 tablespoons of lime juice
1½ tbsp honey
½ teaspoon salt
1/2 tsp black pepper powder
1/8 tsp allspice powder **)
1/8 tsp nutmeg powder
1/8 tsp paprika powder
75 ml heavy cream (thick cream)
Complementary:
100 ml sour cream (sour cream)
3 pieces of beef bacon, fried until dry and crispy, crush into crumbs ***)
How to make:
Heat oil in a large pan over medium heat. Saute onions, garlic, and carrots. Stir and cook until the carrot is half wilted.
Add celery and apples, stir for a moment (± 5 minutes). Add butternut squash and chicken broth, stir well. Cook until boiling and the carrot is cooked (± 20 minutes), remove from heat. Cool for a moment.
Put it in a blender, process until smooth. Pour back into the pan.
Add the remaining ingredients, except the ingredients, into a pan containing butternut squash. Cook while stirring until thickened (± 10 minutes), lift.
Pour into a serving bowl. Add a complement.
Serve warm. (f)

*) Apple granny smith: Green-skinned apples, crispy, crisp, and slightly acidic. Can be replaced with poor apples.
**) Allspice powder: Dried red berry seeds. Taste like a mixture of cinnamon, cloves and nutmeg. Usually used in Jamaican cuisine. Sold in granular and powder form. Can be removed.
***) Beef bacon: Fatty beef that is smoked and smoked until it is slightly dry. Packed in plastic. Sold in the supermarket sausage section.

For 6 servings

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