Butternut squash soup

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Butternut squash soup is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Butternut squash soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash soup using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash soup:
  1. Take 1 sliced onion
  2. Get 1 sliced leek
  3. Get 1 sliced carrot
  4. Make ready 1 butternut squash
  5. Get 40 gr extra virgin olive oil
  6. Prepare 1⁄5 tspoon cinnamon
  7. Get 150 ml freshly squeezed orange juice
  8. Get 750 ml chicken stock
  9. Take 700 ml water
  10. Prepare 50 gr butter
  11. Take 1 bay leaf
  12. Take 1 clove garlic finely chopped
  13. Make ready 3 whole cloves
  14. Take 3 whole allspice (bahar)
  15. Make ready 1 full spoon of honey (abt 50 gr)
  16. Take 100 ml double cream
  17. Make ready Salt and pepper
  18. Take Some pumpikin seeds for decoration

Butternut Squash Soup with Cinnamon The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey Melt butter in pot over medium heat. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals.

Instructions to make Butternut squash soup:
  1. In a pan under medium heat, add the olive oil, the onion, leek and carrot and cook for 2-3 mins. Peel the butternut squash, remove the seeds and cut it in medium chunks. Add them in the pan and season with salt and let it for abt 10 mins - stir every few mins.
  2. Add the garlic and stir for abt 1 min and then add the chicken stock, the water, the orange juice, the bayleaf, cinnamon, cloves and allspice. Let it cooked till it gets soften (about 30-35 mins).
  3. At the same time, put the butter in another pan under medium heat and bring it to boil. Stir often and let it boil till it becomes brownish or around 145degC. Then remove the butter from the pan and put it in another bowl (so that you stop the boiling).
  4. When the butternut squash becomes soft enough, add the butter and the honey and stir for a few seconds. Remove the bayleaf, the cloves and allspice and then blend the soup to make it veloute. Season with extra salt (if needed) and pepper. Lastly, mix the cream and serve with some pumpkin seeds for decoration (5-6). Enjoy!

My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals. Meanwhile, in a large pot over. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Stir in butternut squash, thyme, chicken broth, salt and pepper.

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