Caterer Middle East

How it’s done

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1. Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1 to 2 minutes, until the onion is translucen­t.

2. Add the potato, celery, carrot, salt, and pepper. Sauté for three minutes.

3. Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.

4. Cover and reduce the heat to low. Simmer for 25 to 30 minutes.

5. Remove the thyme stems and bay leaf.

6. Use an immersion or countertop blender to blend the soup until smooth.

7. Let cool for two minutes, then serve.

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