Creado con IA
Creamy Butternut Squash Soup
60 min Media
Ingredientes
4 Raciones
- butternut squash1 whole
- olive oil2 tbsp
- onion1 whole
- vegetable stock3 cups
- ground cinnamon1 tsp
- ground nutmeg1/2 tsp
- heavy cream1 cup
- saltto taste
- pepperto taste
Preparación
- 1
Preheat your pot over medium heat and add the olive oil.
- 2
Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
- 3
Add the peeled and cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
- 4
Pour in the vegetable stock, and bring the mixture to a boil. Once boiling, reduce the heat to simmer.
- 5
Add the ground cinnamon and ground nutmeg, then season with salt and pepper to taste.
- 6
Allow the soup to simmer for about 20 minutes or until the butternut squash is tender and can be easily pierced with a fork.
- 7
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender, blend it in batches, and then return it to the pot.
- 8
Stir in the heavy cream and heat through for a couple of minutes, making sure not to bring it to a boil.
- 9
