Try this velvety and thick, aromatic butternut squash soup and have this as a comfort soup to warm up your day.
Ingredients
1 OZ / 30 G butter
2 OZ / 50 G shallots
2 CLOVES garlic
17.5 OZ / 500 G butternut squash
24.5 OZ / 700 ML vegetable stock
1 PINCH salt
1 PINCH white pepper
2 EA bay leaves
1 TBSP chives
Directions
Peel and cut your squash into chunks. Add them to the mixing bowl. Chop for 10 seconds / speed 6. Remove the squash from the mixing bowl and set aside.
Peel your shallots and garlic, then add them to the mixing bowl. Add your bay leaves and chop for 10 seconds / speed 10. Scrape down the sides.
Add the butter to the mixing bowl. Remove the measuring cup, sauté for 5 minutes / 265°F|130°C.
Add your hot stock and squash to the mixing bowl. Cook for 25 minutes / 230°F|110°C / speed 2 / stir.
Add your salt and white pepper to taste. Blend with the measuring cup inserted for 30 seconds / speed 10.
Pour the soup into a bowl and garnish with some thinly sliced chives.
Enjoy your soup!
Recipe Note
TIP:
Make it vegan by simply using oil instead of butter!
