Recipes: Soups

Butternut Squash Soup

Prep Time:

Serves

10

Ingredients

  • 3 lb. butternut squash
  • 3 carrots
  • 1 celery
  • 1 large, white onion
  • 2 Lt. water
  • 1 c white wine
  • 2 tbsp Garlic Olive Oil
  • 2 tbsp Extra Virgin Olive Oil
  • S&P
  • 1 can coconut milk and ½ c
  • butter
  • 2 garlic cloves
  • 1tsp cayenne
  • 1 tsp nutmeg
  • ½ c maple syrup
  • Sour cream
  • Chives

Created By

Inspired by Chef Jaime Peña from Katanas Kafe Restaurant | YouTube: Peña’s Kitchen

Directions

  1. Dice half of the butternut squash (set apart)
  2. Chop vegetables, boil and simmer for 30 min
  3. On a separate pan Sauté diced squash until brown
  4. Add 1c wine and butter
  5. When melted, add coconut milk
  6. Add cayenne, nutmeg, and maple syrup
  7. S&P to taste (set apart)
  8. Blend boiled vegetables
  9. Mix diced squash cream with the blended vegetables
  10. Garnish with sour cream and chives

Created By

Inspired by Chef Jaime Peña from Katanas Kafe Restaurant | YouTube: Peña’s Kitchen

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