Web instructions melt the butter and oil in a large saucepan.
Winter squash soup smitten kitchen. Small vegetables charred brussels sprout toast with. Warm up and kick back with these incredible veggie soups, meat stews, and creamy bowls. But if you want a butternut squash soup that has a deeper flavor, i’d use the broth.
Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Add onion and garlic and sauté until tender, about 10 minutes. Web 1 large butternut squash, about 1kg, peeled, deseeded and diced into 2cm cubes 2 tbsp olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 20g salted butter 6 sage leaves.
1/2 teaspoon salt plus more to taste. Food processor, 2 large stock pots, small skillet. Web winter squash soup.
Winter squash soup from smitten kitchen. Bring to a simmer and cook until apple is tender, about 15 minutes. 1 teaspoon minced fresh sage.
Add the honey and chicken stock, bring to a simmer and cook until the squash is tender. 1 cup (85 grams) coarsely grated fontina cheese; Add the squash and cook, stirring for 5 mins.
Remove from heat and using a hand. 1 1/4 cups (300 grams) water Half the mixture is puréed while the rest is left chunky, creating a thick soothing consistency.