It's cold days in Brooklyn now. Not much snow, but really cold. And what's the perfect food for a cold day? Soup, of course. Not much is as warming and comforting as a hot home made soup. This is my butter squash soup that I find perfect for winter. It's creamy, the perfect balance between sweet and salt and has a crunch to it because of the pumpkin seeds. Enjoy!
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve
- Heat oil in a large saucepan and fry onion and garlic until soft.
- Add butternut squash, potato, carrots, leeks and stock.
- Bring to a boil and let the soup simmer for 30 minutes.
- Pour the soup into a blender and blend until smooth.
- Pour into the pan and add cream.
- Bring to a boil and simmer for 5 minutes.
- Season with salt and pepper.
- Serve soup with dried cranberries and toasted pumpkin seeds.
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