Butternut squash soup

Although I'm not a huge fan of soups, this exotic, creamy flavour is a must-have during winter days.

Ingredients

Soup

• 1 tablespoon olive oil
• 1 onion
• 1 medium butternut squash, peeled and chopped
• 2 cloves garlic
• 6 cups hot chicken stock
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• ½ cup heavy cream
• Salt & Pepper

Topping

• 1/4 cup heavy cream
• 1/4 cup sour cream

Mise en place

1. Thinly chop the onions.
2. Peel and chop the butternut squash into relatively small squares.
3. Mince the garlic.
4. Thinly chop the type and sage.

Directions

1. Heat the olive oil over medium-high heat In a large pot.
2. Add the onion and cook until the onion starts to get translucent (about 5 minutes).
3. Add the squash and cook until beginning to brown around the edges. Stirring occasionally (8 to 10 minutes).
4. Add the garlic and cook for another minute.
5. Pour in the chicken stock, add the thyme and sage and bring to a simmer.
6. Simmer until the squash is soft (10 to 15 minutes).
7. Stir in the heavy cream
8. Puree with an immersion blender or by using a masher.
9. Season with salt and pepper.

Topping

1. Once the soup is ready to serve, mix the cream and sour cream in a small bowl.

Serve with slices of Italian bread.

• ← Go back