Here you go!
Ingredients:
1 tablespoon butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash – peeled, seeded and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
Salt & Pepper to taste
Melt butter in large pot over medium heat. Cook onion, garlic and Thyme in the butter until onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender. 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt and pepper, remove from heat.
Pour soup into blender, filing the pitcher no more than halfway. Hold lid of blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl.
Very yummy – I actually used a whole squash.
Ingredients:
1 tablespoon butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash – peeled, seeded and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
Salt & Pepper to taste
Melt butter in large pot over medium heat. Cook onion, garlic and Thyme in the butter until onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender. 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt and pepper, remove from heat.
Pour soup into blender, filing the pitcher no more than halfway. Hold lid of blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl.
Very yummy – I actually used a whole squash.
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