Name: Butternut Squash Soup
Yield: 1.75 quarts
Ingredients: 800 g butternut squash; 640 g vegetable stock; 160 g onion; 48 g heavy cream; 48 g butter; 24 g garlic; 16 g ginger; 10 g salt; 3 g black pepper; 2 g ground nutmeg

Butternut Squash Soup

roasted butternut squash soup

Makes 1.75 quarts · 210 kcal per serving

Ingredients

800 g butternut squash
640 g vegetable stock
160 g onion
48 g heavy cream
48 g butter
24 g garlic
16 g ginger
10 g salt
3 g black pepper
2 g ground nutmeg

Method

1. Soften the onion, garlic, and ginger in butter.
2. Add the squash, stock, and nutmeg; simmer until the squash is very tender, 20–25 min.
3. Blend smooth, stir in the cream, and season.