Simple Butternut Squash Soup Recipe for Autumn Warmth
Butternut squash soup delights with rich, autumn flavors in every spoonful. Readers will find a scrumptious, easy-to-follow recipe perfect for chilly evenings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.10belowicecream.com.
Cooking tools:
- Blender
- Pot
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Wooden spoon
- Ladle
- Potato masher
- Immersion blender
- Mixing bowl
- Spoon
- Serving bowl
- Citrus press
Ingredients
- 900 grams (2 pounds) butternut squash, diced
- 200 grams (7 ounces) onion, thinly sliced
- 750 milliliters (3 cups) milk
- 750 milliliters (3 cups) water
- 1 vegetable stock cube
- Salt
- Pepper
- Juice of 1 lime
- 2 tablespoons olive oil
- 50 grams (1.75 ounces) butter
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