Creamy butternut soup
Creamy butternut soup

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy butternut soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Creamy butternut soup is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Creamy butternut soup is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook creamy butternut soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy butternut soup:
  1. Prepare 3 whole butternut
  2. Get 1 whole onion
  3. Prepare 2 whole carrots
  4. Make ready Heavy cream
  5. Prepare 2 g Nutmeg
  6. Take 2 tbsp Brown sugar
  7. Take 2 g Cinnamon
  8. Prepare S&P
  9. Take Chilli flakes or ground chilli
  10. Take Chicken/beef stock cubes or powder

Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

Instructions to make Creamy butternut soup:
  1. Boil the vegetables till soft like mushy soft
  2. Do not drain the water. Place the vegetables in a blender and add some of that water
  3. Blend until really smooth then add cream to the blender 50ml at a time until desired consistency.
  4. Place the blended soup back into the pot and add your spices
  5. Cook until it becomes thick and the taste is perfect.
  6. Serve with toasted bread or croutons

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper and nutmeg. In a small saucepan, saute onion in butter until tender.

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