Cream of Butternut squash with Basil, Mint and Cinnamon

Cream of Butternut squash with Basil, Mint and Cinnamon

Cream of Butternut Squash Soup with basil, mint and cinnamon

2 tbsp. Butter Extra Virgin Olive Oil

1/2 yellow onion, diced

½ orange bell pepper, diced

1 clove garlic, minced

1 butternut squash (about 2 pounds)(*)

3 cups chicken broth

white pepper, to taste

1 1/2 tsp salt

Fresh basil to taste

1 cinnamon bark

Fresh mint to taste

1 cup evaporated milk

shelled pumpkin seeds for garnish, optional

Croutons for garnish, optional

Rinse butternut squash, take seeds out, cut in large pieces, sprinkle some salt and rub with butter olive oil. Place it on a baking tray and roast for about 30 minutes or until soft. Let it cool for a few minutes and peel. Set aside. Sauté the onions, garlic, and pepper with butter olive oil until soft. Transfer squash to a soup pan and add all the sautéed mixture, chicken broth, cinnamon bark, salt and pepper. Let it simmer for about two minutes. Add the soup mixture, evaporated milk, basil and mint to a blender and blend until smooth. Serve with croutons and shelled pumpkin seeds.

Serves 4-6


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