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| Butternut Squash Soup |
v cups vegetable or chicken broth
1 1/2 cups frozen pearl onions
four cups frozen diced butternut squash
Pinch nutmeg
Pinch cumin
1/2 teaspoon Raz el Hanout spice (optional)
Pinch carmine pepper flakes
Freshly dry soil pepper
Drizzle basil olive oil
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| Pearl Onions |
In a thick bottom pan, add together the broth, onions, together with butternut crush on medium high heat. When it boils, cut back oestrus to medium-low. Cook until tender, nearly 15-20 minutes. Add the spices a infinitesimal or 2 earlier soup is ready. Reduce oestrus to depression heat; house your smart stick (immersion blender) inwards the pan together with blend until creamy. Taste for seasoning, suit if needed. Place the smart stick i time again inwards the soup together with blend for a few to a greater extent than minutes fifty-fifty if the soup is already creamy. It volition conk inwards remain creamy.
Serve warm inwards bowls amongst a drizzle of basil olive oil.
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| Butternut Squash |
No cream, no butter, no cheese; LOTS of flavor, all from the pantry together with freezer to your plate!
Tip: If your soup is likewise thick, only add together a footling to a greater extent than broth. If the soup is likewise brothy, permit it railroad train downwards on higher heat, remembering to stir every bit it thickens.
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