Cream of Butternut Squash
These days, as winter approaches, the best place to be is in the warmth of your house, with a steaming hot bowl of soup in front of you. It’s raining tonight, and I made cream of butternut squash to warm us up after a long day at work. Here’s the quick recipe that I amended after googling around on the internet.
CREAM OF BUTTERNUT SQUASH (Makes 8-10 servings)
Ingredients:
1) 1 medium butternut squash, peeled and de-seeded, and cut into cubes
2) 1 large onion, cut and diced
3) 4 tomatoes, diced
4) 2 carrots, cut into cubes
5) 1 litre of chicken stock
6) 2 cloves of garlic
Steps:
1) In a large wok, stir fry the carrots for 10-15 minutes
2) After the carrots have started cooking a little, add the cubed butternut squash, together with the onions and the garlic, letting them cook for 10 minutes
3) Add the tomatoes, and then after 2 minutes, add the chicken stock, stirring continuously
4) Add 150ml of milk
5) creamAllow the ingredients to simmer over low heat and covered for around 20-25 minutes
6) Switch off the fire, and let the mixture cool down for 5-10 minutes
7) Process the mixture in a juice mixer
8) Serve warm with freshly grated cheese and lots of love
Fresh ingredients: butternut squash, carrots, onion, tomatoes, and milk cream
Butternut squash, carrots, onion and tomatoes cut and ready to be cooked:
Ingredients being stir-fried in my beloved wok:
After chicken stock and cream has been added:
Mixture being allowed to simmer over low heat and covered to keep heat in:
Cream of butternut squash being kept warm over the stove:
Served with freshly grated parmesan cheese and lots of love:
