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butternut yellow onion vegetable stock butter coriander seeds crushed rosemary ground sage salt heavy cream
Viewed: 42 - Published at: 4 years agoIngredients
- 5 small Butternut Squash seeded, peeled, chopped
- 1 large yellow onion sliced into half moons thinly
- 2 cup vegetable stock
- 2 tsp butter
- 1 tsp coriander seeds crushed
- 1 tsp rosemary crushed with coriander
- 1 tsp ground sage
- 1 sea salt and pepper to taste
- 1/4 cup or less heavy cream
Method
- Peel seed and chop squash
- Slice onion and crush the coriander and rosemary
- Put butter and onion into pot and saute
- Add seasonings
- Add squash and stock
- Cook until squash is very very soft.
- Turn off heat
- I use a food mill but a blender works just as well.
- Laddle into blender only half and whizz until nicely creamy.
- Finish blending all mixture and pour back into pot.
- Check salt and pepper adding if needed.
- Set soup to simmer.
- When simmering, turn off heat and slowly drizzle in the cream.
- I only used 1/8th a cup of cream use as much as you would like.
- Stir cream in and serve.
- We put chopped cooked bacon and a little cheddar.
- Enjoy!
