BUTTERNUT SQUASH SOUP - A MUST TRY!!!!

VictoriaAStone

HI EVERYONE,

I RECENTLY MADE THIS SOUP - BUTTERNUT SQUASH - AND IT IS DELICIOUS!

SERVES ABOUT 4 BUT I SEPERATED IT TO 300G FOR 5 PORTIONS, I DONT KNOW THE EXACT CALORIES IN IT BUT I JUST DIVDED THE CALORIES TO ALL THE INGREDIENTS BY 5 AND ITS ABOUT 394...

1 ONION
1 CLOVE GARLIC
1 TEASPOON GINGER FINELY GRATED
1 RED CHILLI
1 LM 12 OZ / 800G BUTTERNUT SQUASH
4 TABLESPOONS OIL
1 TABLESPOON SUGAR
2 CUPS / 500 ML VEGETABLE STOCK
SCANT 1/2 CUP / 100ML ORANGE JUICE
3/4 - 1 CUP / 200G / 300ML WHIPPING CREAM
SALT AND FRESHLY MILLED PEPPER
1 TABLESPOON OF CURRY POWDER
GROUND NUTMEG
THYME, TO GARNISH

FOR THE CROUTONS (BUT I DIDNT MAKE THESE)
2 SLICES WHITE BREAD FROM THE PREVIOUS DAY
2 TABLESPOONS BUTTER

1 - PEEL AND DICE THE ONION AND GARLIC, DESEED AND FINELY CHOP THE CHILI. PEEL AND DESEED AND DICE THE BUTTERNUT SQUASH

2 - HEAT THE OIL IN A PAN AND SAUTE THE ONION, GARLIC, GINGER AND CHILI AND BUTTERNUT SQUASH.SPRINKLE WITH SUGAR AND STIR OVER THE HEAT UNTIL LIGHTLY CARAMELIZED. NOW ADD THE VEGETABLE STOCK, COVER AND COOK GENTLY FOR ABOUT 35 MINUTES OR UNTIL SOFT

3 - PUREE THE SOUP ADD THE ORANGE JUICE AND CREAM AND BRING TO A BOIL. SEASON WITH SALT AND PEPPER AND ADD CURRY POWDER AND NUTMED TO TASTE

4 - TO MAKE THE CROUTONS, CUT THE WHITE BREAD INTO CUBES AND FRY IN BUTTER UNTIL GOLDEN BROWN. SEASON WITH SALT AND PEPPER AND DRAIN ON A PAPER TOWEL

5 - LADLE THE HOT SOUP INTO BOWLS AND SERVE GARNISHED WITH THYME AND CROUTONS!!!

6 - ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

NOW ROLL ON MY LUNCH BREAK : )

coliema

Thank you so much for posting! I love butternut squash! It sound so delicious!

VictoriaAStone

it is delicious!! Im just eating it now for my lunch, very spicy : )