FLeury-Michon

Butternut Squash Soup

  • Cooking 30 min.
  • Preparation 10 min.
  • Portions 4-6 pers.

The end of the hot weather means the return of comfy sweater, jeans, lattes and, of course, comforting soups. Here is a butternut squash soup recipe to make you warm and cozy this fall. The perfect must-try recipe for October.

 

Ingredients:

2 tbsp. fresh ginger, chopped

1 onion, chopped

2 tbsp. olive oil

2 garlic cloves, minced

4 cups butternut squash, cubed

5 cups chicken broth

3 sprig fresh thyme

Salt and pepper to taste

Bacon, cream and homemade croutons for serving

 

Instructions:

1. In a large pot, over medium heat, heat up olive oil. Add onion and garlic. Cook for 5 minutes.

2. Add ginger and butternut squash cubes and allow the flavours to blend for a few minutes.

3. Add broth and thyme sprigs. Season with salt and pepper and simmer for 25-30 minutes.

4. Using a blender, blend the soup mix until smooth. Adjust seasoning if needed.

5. Before serving, add homemade croutons, fresh cream and bacon.

Butternut Squash Soup