Popular Recipe Butternut Squash CreamSoup Restaurant Style

Home cooking ultimate Butternut Squash Cream-Soup easy, delicious, practical.

11 ingredients, 5 steps, cooking Butternut Squash Cream-Soup

Good Morning every body, now you get cook recipe Butternut Squash Cream-Soup with 11 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Butternut Squash Cream-Soup.

Ingredients all Butternut Squash Cream-Soup

1. You need : Butternut Squash (baked).
2. It’s : butter.
3. You need : onion (finely chopped).
4. You need : thyme.
5. Prepare : honey.
6. Prepare : potato (bigger, peeled, cubed).
7. Prepare : Apple.
8. Prepare : Meat stock.
9. Prepare : orange.
10. Prepare : Salt, Pepper, Nutmeg.
11. You need : double cream.

If all basic ingredients Butternut Squash Cream-Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking Butternut Squash Cream-Soup

1. Simply cube the butternut squash up, and bake till nice soft inside on 240 C°
   
2. While the B.Squash being in the oven, braise the finely chopped onions on some butter with thyme. Add 3-4 spoon honey caramelising abut.
   
3. Add the diced potatoes & apples, then pour the meat stock and cook until the potato & apple are soft.
   
4. After they fully cooked, add the previously peeled baked butternut squash. With a stick blender, soft purée the soup, then season with freshly squeezed orange juice, salt, pepper and fresh grated nutmeg.
   
5. Serving: smoked cheese strips goes into the bowl. Scoop some soup into the bowl, decorating with seeds & olive oil
   
6. Finish and Enjoy.

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