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.