Louisa Cle­ments

Metro Canada (Toronto) - - Service Directory -

Five in­gre­di­ents is all it takes for this flavour­ful and creamy soup but­ter­nut squash soup.

Ready in 37 min­utes

Prep time: 10 min­utes Cook time: 27 min­utes Serves 4-6

In­gre­di­ents

• 2 Tbsp but­ter

• 1 onion, chopped

• 1 but­ter­nut squash peeled and cubed, about 7 cups

• 6 cups wa­ter

1 tsp salt

• Driz­zle of 35% cream (op­tional)

• Pepi­tas (op­tional)

Di­rec­tions 1.

Heat a large pot over medium heat. Add but­ter and onion, cook for 6 min­utes un­til onions are slightly browned. Add squash and cook for an­other 6 min­utes, stir­ring oc­ca­sion­ally. Squash and onions should smell very sweet and fra­grant. Add wa­ter and salt.

2.

Bring to a boil, cover, re­duce heat to a sim­mer and cook for 15 min­utes. Us­ing an im­mer­sion blender or a blender, puree soup. Serve with a driz­zle of cream and pump­kin seeds.

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