Butternut Squash Soup

  • 2 lbs butternut squash
  • 1 onion, sliced
  • 1 cube vegetable bouillon
  • 1 tsp. butter
  • 1 tsp. vegetable oil
  • 50 ml white wine
  • 100-150 ml milk
  • Water
  • Salt & pepper
  • Dash of heavy whipping cream
  1. Peel and slice butternut squash.
  2. In a pot heated with butter and oil, cook sliced onions.
  3. When onions become tender, add butternut squash.; cook for 5 minutes.
  4. Pour white wine and stir until the liquid evaporates.
  5. Cover the mixture with just enough water.
  6. Add vegetable bouillon; place a lid and simmer for 15 minutes.
  7. Remove from heat.
  8. Place the mixture in a blender and mix until smooth.
  9. Adjust the taste with milk, salt, and pepper.
  10. Serve with heavy whipping cream.
  11. Makes 5 servings.

This is one of my favorite soup recipes! It can be served hot or chilled. Use butternut squash from the Armstead Mountain Farm. Tons of vitamins and antioxidants!

 

 

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