Cream of Butternut Squash Soup
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 30 ml (2 tbsp) of Canola oil
- 100 g (½ cup) of Arctic Gardens Diced Onions
- 2 kg (4½ cups) of Arctic Gardens Diced Butternut Squash
- 1 kg (2 ¼ lbs) of Arctic Gardens Diced Potatoes
- 7 L (28 cups) of water
- 50 g (2 oz) of chicken stock
- 50 g (2 oz) of garlic, chopped
- 7 g (1½ tsp) of ground cinnamon
- 21 g (4 tsp) of ground coriander
- 21 g (4 tsp) of ground cumin
- To taste: salt and ground black pepper
Optional
- 250 ml (1 cup) of 35% heavy cream, hot
- A pinch of coriander
Preparation
- In a pot, sauté onions in oil for 2 minutes.
- Add zucchini, potatoes, water, chicken stock, garlic, and spices.
- Bring to a boil, reduce heat to medium and simmer for 30 to 45 minutes.
- Put the mixture into a blender and blend until smooth and creamy.
- Increase heat and correct seasoning. Add the cream.
- Serve in a bowl and sprinkle with coriander.
