Smooth Butternut Squash Soup Recipe

cookingwithclio autumn-2.jpg

INGREDIENTS

  • 1 diced butternut squash (3 cm pieces)

  • 1 diced red onion (3 cm pieces)

  • 750ml cups chicken or vegetable broth, boiled

    (not suitable for babies < 12mo, avoid if possible)

  • 1 tbsp olive oil

  • 1 tbsp nutmeg powder

  • 1 tbsp cinnamon powder

TOPPINGS PER SERVING:

  • Pumpkin seeds

  • Gruyère Cheese

  • Coconut milk or sour cream

  • Pinch pepper

METHOD

  • On medium-high heat, add olive oil, red onions in a saucepan and fry until soft (3-5min), then add butternut squash (5min)

  • Over medium heat add boiled chicken or vegetable broth

  • Simmer uncovered about 20min until butternut squash is tender and breaks down a little

  • Remove from heat and blend to puree the soup until smooth

  • Add cinnamon, nutmeg, and pepper to taste

  • Add toppings and serve hot

Lunch, DinnerClio Jasmina PenseyresButternut, Red onion, Nutmeg, Cinnamon, Bacon, Pumpkin Seeds, Soupe, Fried, Winter, Fall, Autumn, Veggies, Coconut Milk, Sour Cream