Ultimate Making Recipe Butternut squash soup Savory Delicious
practical, how preparing recipe Butternut squash soup with 18 ingredients and 4 stages of easy cooking, which is most delicious.
Without fail recipe ultimate Butternut squash soup easy, fast, practical.
Good Morning every body, at this time you can prepare recipe Butternut squash soup with 18 ingredients and 4 steps. Next this is how to cook, please observe carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 4 stages of easy cooking Butternut squash soup.
Ingredients all Butternut squash soup
Prepare 1 : sliced onion.
Prepare 1 : sliced leek.
Prepare 1 : sliced carrot.
Prepare 1 : butternut squash.
Prepare 40 gr : extra virgin olive oil.
Needed 1/5 : tspoon cinnamon.
Prepare 150 ml : freshly squeezed orange juice.
Needed 750 ml : chicken stock.
Prepare 700 ml : water.
Needed 50 gr : butter.
Prepare 1 : bay leaf.
Prepare 1 clove : garlic finely chopped.
Needed 3 : whole cloves.
Prepare 3 : whole allspice (bahar).
Needed 1 : full spoon of honey (abt 50 gr).
Needed 100 ml : double cream.
Needed : Salt and pepper.
Needed : Some pumpikin seeds for decoration.
If all ingredients Butternut squash soup it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Stages Cooking Butternut squash soup
In a pan under medium heat, add the olive oil, the onion, leek and carrot and cook for 2-3 mins. Peel the butternut squash, remove the seeds and cut it in medium chunks. Add them in the pan and season with salt and let it for abt 10 mins - stir every few mins..
Add the garlic and stir for abt 1 min and then add the chicken stock, the water, the orange juice, the bayleaf, cinnamon, cloves and allspice. Let it cooked till it gets soften (about 30-35 mins)..
At the same time, put the butter in another pan under medium heat and bring it to boil. Stir often and let it boil till it becomes brownish or around 145degC. Then remove the butter from the pan and put it in another bowl (so that you stop the boiling)..
When the butternut squash becomes soft enough, add the butter and the honey and stir for a few seconds. Remove the bayleaf, the cloves and allspice and then blend the soup to make it veloute. Season with extra salt (if needed) and pepper. Lastly, mix the cream and serve with some pumpkin seeds for decoration (5-6). Enjoy!.
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