I like cooking soups a lot.
Soups are delicious, and they are light.
Sometimes I serve the soup as a starter, and at other times it is a meal on its own.
I really like butternut squash. It is sweet and has a light flavor.
But to cook this soup, one cannot dump the butternut squash into stock, boil it and serve. The soup needs a foundation of flavor, and to do that, I added onions, garlic and celery.
This gives the soup richness and makes it super tasty.
I served the soup with sour cream, fried bacon and chopped Italian flat-leaf parsley. The sour cream adds another dimension in taste and the bacon, well, bacon makes everything even more yummy.
Let me show you how to cook this soup.
In a casserole, saute the onion in a little olive oil and the butter until it is soft, about 2 minutes.
Add the minced garlic and cook a further minute.
Add the celery and cook for about 3-4 minutes.
Add the butternut squash and stir to mix.
Pour the chicken (or vegetable) stock into the pot to barely cover the butternut squash.
Add the bay leaves (or any herbs you like) and bring the liquid to a boil. Cover and simmer until the butternut squash is tender.
Turn off the heat. Remove the bay leaves and use a hand blender to blend the soup until very smooth.
Mix in the cream.
Season with salt and black pepper.
Top the soup with sour cream (if desired), fried bacon, chopped Italian flat-leaf parsley and more coarsely ground black pepper.
Serve immediately.
Enjoy!
WORKSHOPS
Date: Friday 4 November 2016
Workshop: Hands-on Baked Cheesecake and No-bake Cheesecake Workshop
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Workshop: Hands-on Pizza and Calzone Workshop
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Date: Saturday 26 November 2016
Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses
Time: 9.00am – 12.30pm
Venue: The Eureka Cooking Lab
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- 1 onion, diced
- 4 cloves garlic, minced
- 4 sticks celery, finely chopped
- 600-700g butternut squash, skin removed and cubed
- 2 tablespoons olive oil
- 60g unsalted butter
- 300ml low-sodium chicken (or vegetable stock)
- 200ml water (adjust accordingly)
- 60ml heavy cream (adjust accordngly)
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 100g bacon
- Sour cream
- Italian flat-leaf parsley, chopped
- Black pepper
- In a casserole, saute the onion in a little olive oil and the butter until it is soft, about 2 minutes.
- Add the minced garlic and cook a further minute.
- Add the celery and cook for about 3-4 minutes.
- Add the butternut squash and stir to mix.
- Pour the chicken (or vegetable) stock into the pot to barely cover the butternut squash.
- Add the bay leaves (or any herbs you like) and bring the liquid to a boil. Cover and simmer until the butternut squash is tender.
- Turn off the heat. Remove the bay leaves and use a hand blender to blend the soup until very smooth. Mix in the cream.
- Season with salt and black pepper.
- Top the soup with sour cream (if desired), fried bacon, chopped Italian flat-leaf parsley and more coarsely ground black pepper.
- Serve immediately.
I often make butternut squash soup for my lunch. I make it heavier by pouring little water so the squash will be thicker. Love eating with bread.
Yummy! That is a heart meal!