Butternut Squash Soup
Makes about 7 cups, serves 6
A silky pureed soup of roasted butternut squash and softened onion, warmed with a touch of cinnamon.
| 30 g butter (or olive oil, for dairy free) | Melt butter over medium heat | Cook onion, salt, pepper 10 min | Stir in squash & cinnamon, 2 min | Add broth, boil, simmer 2 min | Puree until smooth, taste & adjust | Serve with cream & pumpkin seeds |
| 200 g chopped yellow onion | ||||||
| 1/4 tsp salt | ||||||
| 1/8 tsp black pepper | ||||||
| 1.4 kg roasted butternut squash cubes | ||||||
| 1/8 tsp ground cinnamon | ||||||
| 1.4 L vegetable or chicken broth | ||||||
| drizzle of heavy cream (optional, for garnish) | ||||||
| toasted pumpkin seeds (optional, for garnish) |
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