Private: Blog & Recipes Archive
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
- Dice half of the butternut squash (set apart)
- Chop vegetables, boil and simmer for 30 min
- On a separate pan Sauté diced squash until brown
- Add 1c wine and butter
- When melted, add coconut milk
- Add cayenne, nutmeg, and maple syrup
- S&P to taste (set apart)
- Blend boiled vegetables
- Mix diced squash cream with the blended vegetables
- Garnish with sour cream and chives
