Bertolli

Los Angeles Soups Recipe List

Max

, Los Angeles, CA

BUTTERNUT SQUASH SOUP

6 servings

INGREDIENTS

2 lbs butternut squash, peeled, seeded, diced
1 medium onion, diced
2 whole shallot, peeled, diced
2 T butter
1 qt water
1 C water
1 C cream
1/2 t ground nutmeg (or to taste)
to taste salt and pepper

TO FINISH

  • Add white truffle oil and garlic croutons.

    METHOD

  • Heat a 4-quart saucepan, melt butter and sauté onions and shallots.
  • When onions become translucent add squash and water.
  • Bring to a boil.
  • Reduce heat until squash is tender (approx. 15 minutes).
  • Add cream and season.
  • Puts contents into a blender; fill only 2/3 of the way.
  • Turn blender on slowly with its top on and keep covered.
  • Purée in batches.
  • Adjust seasonings then serve.

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