05/02/2012
Cream of butternut soup

We are freezing here in Paris, and I have nothing better to do than cook hot soups. I have been very deceived by some squash this year so I’ve decided to change to butternut squash, way more tasty and it gives a really great velouté texture.
The Ingredients (for 4)
– 1 oignon
– 1 garlic clove
– 1 butternut squash
– 10cl liquid cream (I did it without but it is also good!)
– 1 tbsp butter
– 1 stock cube
The Recipe
  1. Peel and take the seeds off the squash. Cut it into cubes.
  2. Brown the oignon and garlic with the butter into a big casserole.
  3. Let it brown for a few minutes then cover with water and the stock cube.
  4. When the squash is cooked, add the cream and mix.
  5. I served it with some chervil.

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