Boostful Butternut Squash Soup
Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best
Ingredients for 6 portions
Instructions
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1
Cut the butternut squash into two and remove the seeds.
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2
Sprinkle ¼ of black pepper and ¼ of salt over the butternut squash.
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3
Spread 1 teaspoon of olive oil over the butternut squash.
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4
Place in a tray and place the tray on the second rack of the oven; bake for 20 minutes at 350°F.
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5
Divide the onions into two and sprinkle ¼ of salt over the onions. Scoop the onions into the tray; bake for 15 minutes at 350°F. Set aside for 10 minutes and peel the onions and the butternut squash.
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6
Place a pot on the cooker and set the heat to medium. Pour in 4 cups of water, add the bouillon cubes and bring to a boil. Add the peeled butternut squash and onions and then mix. Add the oil, ½ teaspoon of black pepper, and 1 teaspoon of salt; mix and cook for 10 minutes.
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7
Reduce the heat to medium-low and cook again for 5 minutes. Turn off the heat and let it stand for 10 minutes. Blend in the pot.
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8
Add 1 teaspoon of butter and cook for 10 minutes.
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9
Pour in a soup cup; add 1 teaspoon of cream and garnish with parsley.
