Butternut Squash Soup

By Amanda Lopez

Butternut Squash Soup

Rich and full of flavor, this Caviar Butternut Squash Soup with creme fraiche will warm you right up. Perfect for festive nights and holiday dinner menus.

INGREDIENTS

        1 butternut squash (3 lbs)

        Olive oil

        1 cup onion, finely chopped

        1 teaspoon ginger, finely minced

        2 garlic cloves, finely minced

        1 tablespoons brown sugar

        3 cups vegetable stock

        1 teaspoon cinnamon

        Sea salt

        Black pepper

        4 tablespoons creme fraiche

        1 50 gram tin of ROE Caviar

 DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Cut the butternut squash lengthwise and remove seeds. Rub with olive oil and roast on the baking sheet for 1 hour, until tender. Remove the squash from its skin.
  3. In a pot, saute onions with 2 tablespoons olive oil over medium heat.
  4. Add ginger and garlic. Saute and stir till fragrant, around 30 seconds.
  5. Add broth and let boil. Once boiling, add squash and simmer for 10 minutes.
  6. Let cool and blend in a food processor till smooth.
  7. Split between 4 bowls, top with creme fraiche and caviar before serving.


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