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Butternut Squash Soup

Butternut Squash Soup

Warmth, flavour, comfort and ease. Enjoy! You can add 1 cup of cream, cream cheese, Mascapone cheese, or soya milk to cream this soup up. It will add a rich velvety layer to the taste.
Total Time 45 mins
Course Appetizer, Soup

Ingredients
  

  • 2 cups 2 cups butternut squash, diced
  • 2 cups sweet potato, diced
  • 1 cup carrots, chopped
  • 2 cups onions, chopped
  • 1 red pepper, roughly chopped
  • 2 cloves garlic
  • 3 bays leaves
  • 1/2 tsp cinnamon
  • 2-900ml vegetable stock
  • 1 cup white wine
  • 1 cup Salerno mascarpone cheese
  • season salt and pepper

Instructions
 

  • Add all ingredients except cheese and salt and pepper to a pressure cooker.
  • Seal the lid and place over med/high heat, bring up to boil or when the safety valve clicks up then reduce heat to low and continue to cook for 25 minutes.
  • Remove from heat and let cool for 5 minutes, release steam, then remove lid when the safety valve has gone down. Puree soup and add cream and season with salt and pepper.
  • Chefs tip: If you are not using a pressure cooker, add 1 hour to cooking time.
Keyword butternut squash, soup

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About the Author

ChefD is affectionately known as Kitchener's personal chef.

Chef D

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