Butternut Squash Soup
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Butternut Squash Soup
Ingredients
- Palm Oil - 2 tablespoons
- Onion - 1 head
- Tomatoes - 2 pieces
- Thai Bird's Eye Chili - 1 piece
- Vegetable Broth - 4 cups
- Butternut Squash - 5 lbs
- Salt - to taste
- Ground Black Pepper - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
Heat the palm oil in a large pot over medium heat. Add the onion and sauté, stirring, until soft (about 8 minutes).
Step 2
Add the tomatoes and chili and simmer until the tomatoes are partially cooked, about 5 minutes. Pour in the broth and add the squash. Bring the soup to a boil, reduce the heat, and cook until the squash is tender, about 15 minutes.
Step 3
Blend the soup with an immersion blender until smooth. Pour the soup back into the pot and season with salt, pepper, and nutmeg.
Step 4
Serve drizzled with palm oil.
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