Saturday, November 30, 2019

Roasted Butternut Squash Soup

Super creamy and warm, this soup is perfect for a cold winter day.

¼ cup medium diced onion
¼ cup medium diced celery
¼ cup small diced carrot
3 cups medium diced butternut pumpkin
2–3 cups chicken stock
½ cup double cream or evaporated skim milk
1 teaspoon salt
½ teaspoon black pepper
2 drops Cardamom essential oil
2 drops Cinnamon Bark essential oil

Servings: 2

  1.  Roast first 4 ingredients in 175 degree Celcius oven; when nicely browned put in sauce pan.
  2. Add 2 cups chicken stock, double cream, salt and pepper.
  3. Simmer until just boiling, place in food processor.
  4. Puree until smooth, add more stock if needed for smooth, soupy texture.
  5. Add essential oils.
  6. Add more seasoning if needed. Serve hot.

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