By Noghlemey
January 8, 2015
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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

Serves: 4

  • 2.2 pounds butternut squash
  • 500 milliliters milk
  • 600 milliliters water
  • 2 pieces bay leaves
  • 1 teaspoon salt
  • 1/3 teaspoon chili powder
  • 1/3 teaspoon cajun powder
  • 1 piece fontana cheese
  1. . 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.
  2. . 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.
  3. . 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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