Butternut Squash Soup
Ingredients
- Butternut squash – 12 big chunks
- Garlic – 3 cloves chopped finely
- Onions – 1 small chopped finely
- Bay leaf – 2
- Cloves – 2
- Vegetable stock – 1 cup the original recipe used water but I used stock to give some extra flavor
- Salt – to season
- Cracked black pepper – to season
- Light cream – 2 tbsp.
- Parmesan cheese – a sprinkle for garnish
Instructions
- Put the stock, vegetables, salt, bay leaves and cloves in a pan, cover and bring it to a boil.
- Once boiled, turn the flame to medium-low and keep it that way till the squash pieces become soft.
- Strain the stock and reserve it for later use.
- Also remove the bay leaves and cloves.
- Take the veggies and blitz them to make a thick puree.
- Add as much stock as you’d like depending on your preferred consistency for the soup.
- Now to the soup add cream and give it a mix.
- Give it a taste and season the soup accordingly.
- Add a final touch to the soup by topping it off with parmesan cheese.
Notes
You may use pumpkin or add other veggies instead. Skip the cream or parmesan if you are wary of the calories.