Winter Butternut soup
This has got to be the easiest winter butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, that’s the easiest or you get your husband to peel and cut it up for you. HA HA!!! Then you basically throw everything in a pot, simmer it, purée it and you’re done. If I have bacon on hand then I usually add that too.
Great for cold winter nights with crispy bread or rolls to dunk in it.
1 onion chopped
3 tbsp butter
bacon bits (optional)
1 cubed butternut
pinch of cumin
3 cups of chicken stock
salt and pepper to taste
- Heat the butter in a saucepan. Add the onion and sauté for 30 seconds.
- Add the butternut, cumin and chicken stock and bring to the boil. Reduce the heat, cover and simmer for 15 minutes until the butternut is soft.
- In another pan add your bacon bits and some butter and fry until crispy.
- Remove butternut from the heat and pour into a food processor and blend until smooth.
- Add the bacon bits, and cream last and serve with crispy bread or rolls.
Put some parsley on top for garnish.
Things you might need:
- Braun MQ725 Multiquick Hand Blender, Black