Classic Butternut Squash Soup Recipe
This pumpkin dish has such a rich and rather sweet flavor. It’s silky smooth and even better than chocolate to crank up your mood if you ask me. Serve this creamy soup with a slice of toasted bread (sourdough is just perfect here) and enjoy!
Silky smooth, rich, thick and sweet... this classic butternut squash soup recipe has it all!
- 1 ⅔ lbs butternut squash (750 g), peeld and chopped
- 3 cups chicken or vegetable stock (720 ml)
- 1 small onion
- 3 garlic cloves
- 3 tbsp unsalted butter
- Roughly chop the garlic and onion and then add them together with half of the butter to a large pan.
- Melt the butter over medium heat and cook the onion and garlic for 5 minutes until soft. Add the chopped pumpkin flesh and stir well.
- Cook the vegetables for 15 minutes over medium heat under a lid. Stir regularly. Add the stock to the pan. Season with a little pepper and salt to taste.
- Bring to a rolling boil. Then take the pan off the heat and blend or mix the soup.
- Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. You should get a creamy soup.
- Scoop the squash soup into bowls and serve piping hot.