Due to leftover butternut squash and not wasting mind, I decided to cook butternut squash soup with available ingredients.
Ingredients:
Ingredients:
- Butternut squash, cut half, take it butternut squash seeds out
- Onions (portion depends on size of butternut, but you can have 1 onions)
- Carrot / Celery stick (I see on many recipes, but in my case, I don't put it because I don't have at home)
- Bit of butter
- Bit of milk
- Salt and pepper
- Olive oil
Optional:
You can also roasted butternut squash seeds. Wash seeds, dry it with kitchen towel, season with olive oil and salt, then bake it.
To-do:
- To make it simple and fragrant, I air fried butternut and onions (rub with olive oil, salt and pepper) for 15 mins in 200 degrees. Then take out onions (because they burn easily) and continue bake butternut for 5 mins in 200 degrees.
- Then scope out butternut from the skin.
- Heat pan with bit of butter, put in baked onions and butternut squash, water, chicken stock, bit of milk and stir well. Taste for the flavor. You can add salt and milk if it is not enough salty and milky or water if it is too solid.
- Blend altogether with hand blender.