Know Your Food
Butternut Squash Soup
- 1 tablespoon olive oil
- 2 cups chopped onion (about 2 medium onions)
- 6 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 quart (1 litre) chicken broth
- 4 lbs (2kg) butternut squash, peeled, seeded and chopped
- 2 rosemary sprigs
- salt and freshly ground pepper
- 3 tablespoons sour cream
This is a thick soup with a velvety-smooth texture. Add a little more broth if you prefer the soup not as thick.
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, for about 5 minutes or until softened.
Add the garlic and cumin and cook for 1 minute or until fragrant.
Add the broth, squash, rosemary and a generous pinch of salt and pepper. Bring to a boil. Reduce the heat to medium-low. Simmer, covered, for about 20 minutes or until the squash is very tender. Let cool for 10 minutes. Remove the rosemary stems.
Put the squash mixture in a blender in batches and blend until smooth. Return to the same pot. Add the sour cream and stir over medium heat until hot.
Serves 6 to 8