Perfect Soup For The Autumn Season!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35 minutes
Ingredients
4-5 cups butternut squash, peeled, diced
1 Granny Smith apple, peeled, diced
1 cup onions, diced
6 cups chicken stock
1/2 stick butter
1 cinnamon stick
1 slice fresh ginger, peeled
1 tbsp brown sugar
1 cup milk
1/4 tsp salt
1/4 tsp pepper
pinch of ground cinnamon
pinch of grated nutmeg
minced fresh parsley
Cooking Tools
Stock pot
Blender
Directions
In a stock pot on medium heat, add butter, butternut squash, apples, ginger and onion, saute for 5 minutes. Add in chicken stock, cinnamon stick, brown sugar, milk, salt, pepper, ground cinnamon and nutmeg. Cook on medium-low for about 30 minutes or until the squash is very tender. Remove cinnamon stick and discard. Place soup into a blender in batches and blend until smooth. Be very careful with hot liquid. Only fill half way up the blender and place a towel over the lid when blending. Pour soup into mugs and garnish with minced parsley.
Serves 4
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