Butternut soup recipe
Butternut Soup recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|500 g||butternut squash, cut into wedges|
|500 g||sweet potatoes, chopped|
|1 ½ l||vegetable stock|
|salt and freshly ground black pepper|
|3 clove(s)||garlic, sliced|
|1 glass(es)||English cider or dry white wine|
|2 tbsp||vegetable oil|
|1 tsp||dried sage|
Place the squash wedges into a casserole dish. Drizzle with a tablespoon of the oil. Season with salt and pepper. Bake in the preheated oven at 180°C for 20 minutes or until soft.
Bring the stock to a boil. Add the potatoes and the sage and cook over low heat for 20-35 minutes until the potatoes are done.
In a pan heat the remaining oil. Add the onions and the garlic and sauté until lucent. Cut the pulp from the squash skin and add the pulp to the onion mixture. Pour in the cider and bring to a boil. Simmer until reduced by half. Add the mixture to the soup and purée the soup with a hand blender. Season to taste with salt and pepper.
ca. 20 min
ca. 40 min
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