Today, I decided to cook butternut squash mix with apple in a soup.
Ingredients:
4 cups of butternut squash (roasted)
1 large apple (core, peel and cube)
¼ cup of olive oil
2 cubes of chicken bouillon
¼ teaspoon fresh ground black pepper
1/2 teaspoon powdered dry onion
1 tablespoon of chopped fresh sage, thyme and rosemary
2 cups of water
Instructions:
Preheat oven to 450 degree F.
Wash and cut the butternut into half, lengthwise.
Put cut-side down and roast the butternut for 40 minutes.
Once cooked and cool, remove the skin and the seeds.
Cut the butternut into cube.
In a big pot, add butternut and apple.
Add ground black pepper, onion, chicken bouillon, water and fresh thyme, rosemary and sage.
Add olive oil.
Cook on medium low until bubbly.
Using handheld blender, puree until smooth.
Serve warm or chill.

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