Butternut Squash Soup

This is a wonderful comfort soup for autumn and winter. Perfect for those crisp, cooler evenings we are getting now in the Azores. It's super easy to make,  with some simple ingredients, but it is so very delicious. It´s texture is rich and creamy, with out even adding any cream. I am not saying don´t add cream, because cream makes everything better! Mr. G prefers sans cream, so I just serve as is right after I blend it. Although a little swirl on top can´t hurt! If you like you can add some carrots, also great, is sweet potato and shallots instead of the onion. For extra liquid if it is a bit thick, coconut milk would be amazing, and if you wanted a bit of spice, curry powder would work like a charm. How ever you decide to make it, I hope you like it!





4 tbsp olive oil
1 onion, peeled and diced
1 medium butternut squash peeled, deseeded and cut into wedges
2 small potato, peeled and quartered
1 garlic clove, peeled and crushed
4 cups chicken stock (water, or vegetable stock)
salt and pepper



Heat the olive oil in a large pan and place over a low heat.
Add the onion and cook for 1–2 minutes.
Add the butternut squash and potato and cook for 5 minutes over a medium heat. Add the garlic and pour in the chicken stock. Simmer for 25 minutes, or until squash and potatoes are cooked.
Using a hand-blender or food processor, blend until smooth, season with salt and pepper to taste, adding more water if it’s a little thick.



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