| 60 | 14 | 5-6 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 1 butternut squash
- 2 cups mirepoix
- 2 garlic cloves
- a few pcs. white part of green onion
- 35g butter
- 2 tsp olive oil
- 2 tsp vegeta
- ¼ tsp allspice
- ½ tsp cumin
- water
- ½ cup cooking cream
- salt and pepper to taste
Method
- In a Dutch oven or large pot, sauté the mirepoix, garlic, green onion, and salt/pepper in the butter and olive oil. Add vegeta, allspice, and cumin and cook until the vegetables soften
- Add the butternut squash (cut in large chunks) to the pot and top up with water until the squash is almost submerged but not completely; the squash will sink further down as it cooks.
- Cook until the squash has considerably softened, then add cooking cream and blend into a smooth soup.
Tip
When serving, a drizzle of olive oil and balsamic vinegar go a long way. You can also garnish with the greens of a green onion, chopped finely.