Gareth gifted me the most luxurious set of pots I have ever owned and I have been ogling over them since. He then, unfortunately, came down with the stomach flu so I decided to cook him up some homemade butternut soup as my way of saying “Thank You” for the lovely gift. However, do not be discouraged, this recipe still tastes yummy if made in old pots too…
Servings: 4-6 people
Prep Time: 15 mins
Cook Time: 30 Minutes
Total Time: 45 Minutes
What You Will Need:
- Pot of water (for boiling butternut)
- 2 teaspoons salt (for boiling water)
- 2 Medium butternut squash
- 1 Green bell pepper, roughly chopped
- 2 cloves chopped garlic
- 5 cups water (or vegetable stock)
- 2 tablespoon butter
- 2 tablespoon cinnamon
- 1 tablespoon salt 1 tablespoon nutmeg
- 1 tablespoon black pepper
- 1 cup fresh cream
What You Need To Do:
- Peel and cube the butternut and add to boiling salted water.
- Bring to a boil, then cover and simmer for 20 minutes.
- While the butternut is boiling, chop the onions, peppers, and garlic.
- Drain the boiled butternut and saute the onions, peppers, and garlic using the butter.
- Add the salt and spices and butternut to the pot and saute for about 3 minutes.
- Add 5 cups of water and allow the vegetables to all soften.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, you may cool the soup slightly, then purée it in a blender in batches, with the lid of the blender open)
- Stir in the fresh cream and bring to a simmer.
- Taste and adjust seasoning to your preference.