This butternut squash soup is creamy, rich and velvety.
Have you been eating too much this past week, like I did? And you don't feel like cooking anything too complicated after a busy holiday weekend? Here is a great recipe for a light family dinner.
This simple and quick butternut squash soup is perfect after an holiday week of too much cooking and even more eating. It's thick, velvety and rich. Quick and easy. A serious crowd-pleaser especially for these cold winter nights. Enjoy!
Ingredients: serving 4
- 2 tablespoons of olive oil
- half onion, chopped
- 1 garlic clove, crushed
- 14 oz (400 gr) butternut squash, peeled and seeded
- 2 medium potatoes (10 oz, 300 gr)
- few leaves of basil, sage and parsley
- 2 cups of vegetable broth
- 4 tablespoons of heavy cream
1. In a large pan, saute the chopped onion and crushed garlic in the olive oil
2. Peel, clean and cut in small cubes the potatoes and the squash. Add to the pan.
3. Add the vegetable stock, and the herbs tided with a string. Add an extra cup of water. Cover and simmer for about 30 minutes until the potatoes and the squash are tender.
4. Remove the herbs. Use a blender to puree the squash and potatoes. Add the cream and salt to taste if necessary.
Serve hot with bread crostini, toasted bread cubes.