February 16, 2011
February 14, 2011
Butternut squash soup
Butternut squash soup with cranberries and pumpkin seeds
Serves 6
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve
Heat oil in a large saucepan and fry onion and garlic until soft.
Add butternut squash, potato, carrots, leeks and stock.
Bring to a boil and let the soup simmer for 30 minutes.
Pour the soup into a blender and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Serve soup with dried cranberries and toasted pumpkin seeds.
Add butternut squash, potato, carrots, leeks and stock.
Bring to a boil and let the soup simmer for 30 minutes.
Pour the soup into a blender and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Serve soup with dried cranberries and toasted pumpkin seeds.
Photo by Hector Sanchez
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