Butternut squash soup

Difficulty 1/5

It’s autumn, it’s getting chilly, days are darker,  you might even be down with a cold.. don’t you just fancy soup all the time? Me too! One of my favs is butternut squash soup because it’s really nice and sweet and the texture you get from it is really heart-warming too. Just to give it a twist I added some basil strings, some toasted nuts and parmesan cheese because WHY NOT! And to enhance a bit more the flavours, the soup also contains some leek (much softer than the other option: onion) and carrot to enhance the sweetness in the squash.

Portions: 2

– 2 cups diced butternut squash. Make sure you take off all of the seeds and also the fibre that surrounds them, you can use a spoon to do this tidily.
– 1/2 cup diced carrot
– 1/2 cup cut leek
– 1/2 cup double cream
– 50g unsalted butter
– 1/4 cup walnut, cut into smaller pieces with your hand
– 6 thin slices of parmesan
– 5 basil leaves
– 1 bayleaf
– salt, pepper and nutmeg to taste

1. Melt your butter in a pan
2. Put your squash, carrots and leek into the pan, make sure the butter coats all of them. Then add enough water just to reach the same level as the veggies. Add the bay leaf.
3. Once thoroughly cooked, remove the bay leave, and blitz
4. Pass through a strainer in case the veggies had some fibre left behind, which we don’t want interrupting our texture
5. Add the cream and bring to a slight boil. Season with the nutmeg, salt and pepper
6. Finally, the garnishes. First toast your walnuts in a bit of olive oil
7. And cut your basil strings too 🙂

Now you’re ready!! Serve pretty with your parmesan cheese and enjoy!!

IMG_8371 IMG_8369

Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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