Author Notes
The taste and flavor of butternut squash is so delicate and pure that sometimes I don’t want to mix it with anything else! This soup recipe which is super easy to prepare brings out that flavor, the smoothness and delicateness of butternut squash. It’s a perfect first course for a meaty or strong second dish! Enjoy —Noghlemey
Ingredients
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2.2 pounds
butternut squash
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500 milliliters
milk
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600 milliliters
water
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2 pieces
bay leaves
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1 teaspoon
salt
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1/3 teaspoon
chili powder
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1/3 teaspoon
cajun powder
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1 piece
fontana cheese
Directions
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. Peel and chop the butternut squash, place them on a pot on medium-high heat. Add the water and the milk and bring to boil. Be careful with the milk because is going to boil fast.
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. When it starts to boil, add bay leaves, salt, chili powder and cajun powder, mix all well. Cover and simmer on low-medium heat until the butternut squash is cooked.
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. Remove the bay leaves and blend the soup using a hand mixer until smooth and creamy. Taste the soup and add seasoning if needed. Cook for 5 more minutes and serve hot with crispy butternut squash chips and some fontina cheese.
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