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Categories:
butter onion clove garlic chicken stock butternut squash sweet potato potatoes light cream fresh chives
Viewed: 7 - Published at: 7 years agoIngredients
- 2 tbsp butter
- 1 None onion, coarsely chopped
- 1 clove garlic, crushed
- 5 cups reduced sodium chicken stock
- 2 1/4 lbs butternut squash, peeled, seeded and coarsely chopped
- 1 lb sweet potato, peeled and coarsely chopped
- 1 lb potatoes, peeled and coarsely chopped
- 1 cup light cream
- 1 tbsp finely chopped fresh chives
Method
- Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, for about 5 mins until the onion is soft.
- Stir the stock into the pan. Cover and bring to a boil on high heat. Carefully add the squash, sweet potato and potato to the pan. Cover and return to a boil. Reduce the heat to medium-low; simmer for about 15 mins or until the vegetables are soft when tested with a fork or skewer. Remove the soup from the heat. Remove cover. Let stand for 10 mins to cool slightly.
- Blend the soup in the pan with a stick blender until smooth. (Or, ladle about one-third of the vegetables and liquid into a blender or food processor. Blend or process until the soup is smooth. Pour the soup into a large bowl. Repeat with the remaining soup mixture, then return the soup to the pan.)
- Add half the cream to the soup and season to taste. Cook on medium heat, stirring, until heated through.
- Using a ladle, divide the soup among 6 serving bowls. Spoon 1 tbsp of the remaining cream on top of each bowl. Sprinkle with the chives.
