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American cuisine

Easy

Butternut Squash Soup

This simple and nutritious butternut squash soup is complemented easily with the crispy oven baked garlic bread. The amazing toasty texture, oozing with soft centered salty garlic butter is great for dunking into the thick, creamy full flavored soup. Just wonderful!

Chef Chen Yichun

Chef Chen Yichun

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Butternut Squash Soup

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Recipe

PRE TIME: 15 min

COOKING TIME: 35 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

2 tbsp. Butter
1 Onion, diced
3 Bay Leaves
1 Butternut Squash
5 cup Chicken Broth
3 sprigs Cilantro
1 tsp. Salt
0.5 tsp. White Pepper
2 tbsp. Heavy Cream
1 loaf of Bread
0.5 cup Melted Butter
3 cloves Garlic, minced
2 sprigs Parsley, minced

Directions:

【For the soup】Step 1

【For the soup】Step 1

1

In a medium hot frying pan, saute the onions in the butter until translucent, add the bay leaves.

【For the soup】Step 2

【For the soup】Step 2

2

Transfer the sauted onions to a deeper pot then add the chopped butternut squash, cilantro and chicken broth. Simmer gently for 30 minutes.

【For the soup】Step 3

【For the soup】Step 3

3

Remove the bay leaves

【For the soup】Step 4

【For the soup】Step 4

4

Blend the soup until it is a smooth consistency.

【For the soup】Step 5

【For the soup】Step 5

5

Stir in the cream. Season with salt and pepper then bring the soup back to the boil for a few minutes, set aside.

【For the baguette】Step 1

【For the baguette】Step 1

6

Melt the butter and add the minced garlic and chopped parsley.

【For the baguette】Step 2

【For the baguette】Step 2

7

Cut the baguette down the centre and slather each surface completely with the melted butter mix.

【For the baguette】Step 3

【For the baguette】Step 3

8

Bake in a medium hot oven for just a few minutes.

【For the baguette】Step 4

【For the baguette】Step 4

9

Serve the warm bread alongside a bowl of your hearty pumpkin soup.