Butternut Squash Soup
This Butternut Squash and Sweet Potato soup is a comforting and nourishing dish perfect for chilly days. The combination of creamy butternut squash, sweet potatoes, and aromatic herbs creates a satisfying and flavorful soup. The addition of Parmesan cheese adds a rich and savory depth, making this soup a delightful meal on its own or as a starter for a cozy dinner. Feel free to customize with a drizzle of cream for extra indulgence.
— Constant Cookbook
Ingredients
- 1 Onion Chopped
- 1 Large Butternut Squash Cubed
- 1 Large Sweet Potato Cubed
- 1 tbsp Butter
- 1 and 1/2 pints of Vegetable Stock
- Bunch of Rosemary or Thyme tied (whichever preferred)
- Large Grating of Parmesan Cheese
- Salt and Pepper to taste
- Cream (if you like)
Instructions
- Put the chopped Onion, cubed Butternut Squash and the cubed Sweet Potato into a pan with the butter. Sweat for 20 minutes on a medium heat, stirring continuously.
- After 20 minutes add the 1 and 1/2 pints of vegetable stock and add the bunch of tied Rosemary (or Thyme if preferred). Cook through until the Butternut Squash and Sweet Potato are soft.
- Take the Rosemary out (doen't matter if some bits have come loose). Use a handheld blender to get rid of all the chunks. If it seems too thick add more vegetable stock.
- Finally, Add the large grating of Parmesan Cheese (about a handful) and then season well. Add some cream if you like.
Yield
Serves 6
Comments
No comments found.