Butternut Squash Soup

Sweet flavor from butternut squash and onion, creamy flavor from cream. Our family love to have this soup for breakfast in winter to warm up our body or this soup can be serve at any time as an appetizer before main meal.

Butternut Squash, sometimes known as Butternut Pumpkin in Australia and New Zealand, is a type of winter squash that grown on a vine. It has a sweet, nutty taste similar to that of a pumpkin. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, Vitamin C, Magnesium, and Potassium; and it is a good source of Vitamin A.

Serve for 4

Ingredients

• 4 tablespoons of Salted Butter
• 1 medium Yellow Sweet Onion
• 2 pounds of Butternut Squash
  
• 4 cups of Bone Broth/Chicken Broth/Beef Broth, your choice of broth
• 1 teaspoon of Sea Salt
• 1/2 teaspoon of Nutmeg Powder
• 1/4 teaspoon of Ground Black Pepper
• 1/2 to 1 cup of Heavy Cream
• Basil Leaves and Bacon toasted for garnish

Preparation

• In a medium soup pot, added butter and onion at medium high heat, saute until the onion look golden brown.
• Add butternut squash,bone broth, salt, nutmeg powder and ground black pepper, bring to boil. Then turn heat to medium and let cook for approximately 25 minutes, stir as desire.
• Remove from heat and put into a blender for 1-2 minutes until everything look smooth.
• Pour back to the pot and added heavy cream. Stir until everything corporate. 
• Garnish with crunchy bacon and basil leaves.