Butternut soup

INGREDIENTS

  • Onion

  • Red bell pepper

  • 1 small butternut

  • Italian, Spanish, or French herbs

  • Garlic

  • Chili Flakes

  • Cream

  • Sugar

  • Black pepper

DESCRIPTION

It’s a butternut soup. This is a simple version that cooks everything in one shot. The amount of each vegetable is pretty variable, but this is a dish that is maybe ⅓ butternut by raw weight. You can add some other vegetables if you’d like, I’ve previously put potatoes and beets in this as well, although beets will start to shift the colour more towards red than orange. This also works well with any other hardy winter squash, hokkaido pumpkin and blue pumpkin both work pretty well.

This is related to my roasted vegetable soup, which has more setup but produces a much richer and sweeter flavour.

PREPARATION

  1. Dice and fry off the onion, carrots and peppers in a deep sided pot.

  2. Deseed and cube the butternut, and add it to the softened mirepoix. Just cover with water.

  3. Bring to a simmer and cook until butternut is soft

  4. Crush and add garlic, along with herbs and chili flakes. Blend with an immersion blender until smooth.

  5. Add cream, bring to a simmer to thicken without causing the cream to break.

  6. Add salt, sugar, and ground black pepper to taste.

links

social