This is hands-down, my all time favourite soup!
I had never ever tasted butternut squash before, and the first time I tasted this soup, not exaggerating, I fell in love with it!
On my first operating business class flight, this was the soup on the menu that day. It definitely intrigued me, so as soon as our meal service was over, I managed to get my hands on one portion of it. One spoonful of the soup, and this became my all time favourite!!
What a beautiful, buttery / creamy, caramel taste it had. And the best was dipping the oregano bread twisters in the soup and slurping it!
Never had any soup that would make me fall in love with it as much as this.
Hope you find it good enough to fall in love with it too.
Bon Appétit
I had never ever tasted butternut squash before, and the first time I tasted this soup, not exaggerating, I fell in love with it!
On my first operating business class flight, this was the soup on the menu that day. It definitely intrigued me, so as soon as our meal service was over, I managed to get my hands on one portion of it. One spoonful of the soup, and this became my all time favourite!!
What a beautiful, buttery / creamy, caramel taste it had. And the best was dipping the oregano bread twisters in the soup and slurping it!
Never had any soup that would make me fall in love with it as much as this.
Hope you find it good enough to fall in love with it too.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 45 - 50 Minutes 2 Portions (entrée bowls) |
INGREDIENTS Olive Oil Onion Butternut Squash Veg / Chicken Stock* Potatoes Red Chilli Flakes Chives / Spring Onions Salt Pepper | QUANTITY 15 ml 1 medium, chopped 450 gms 1.2 litres 225 gms, cubed 1 tsp 2 tbsp, to garnish to taste to taste |
* Fresh stock always gives a better taste, but if not possible, maggi veg / chicken low salt stock cubes can be used.
RECIPE
Heat the oil in a casserole, add the onions and cook for 3-4 minutes.
Add the squash, potatoes, paprika, stock and boil. Cover the casserole, reduce the heat to a low flame for about 30-35 minutes, till all the vegetables are cooked.
Strain the vegetables, and keep the stock aside.
Puree these vegetables using as much stock as needed.
Pour it back in the casserole, season with salt and pepper, and bring to boil again.
Garnish with chives or chopped spring onion greens before serving.