Recipe of Favorite Butternut Squash soup

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Super Quick Homemade Butternut Squash soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Butternut Squash soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butternut Squash soup is 2 or 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butternut Squash soup estimated approx 3 hours.
To get started with this particular recipe, we must first prepare a few components. You can cook Butternut Squash soup using 5 ingredients and 9 steps. Here is how you can achieve it.
Have never eaten butternut squash before,or cooked it - have recently bought 2 butternut squashes,I hope too make this soup on the beginning of February 2021.The recipe is from the Recipe Book NUTRI NINJA 30 Delicious Soup Recipes - by LIANA GREEN.
Ingredients and spices that need to be Get to make Butternut Squash soup:
- 20 g butter
- 1 medium potato (Maris Piper are best but any will do)
- 1 butternut squash with seeds removed
- 300 ml vegetable stock
- 40 ml single cream (optional)
Instructions to make Butternut Squash soup
- Place the halved and deseeded butternut squash in a suitably sized roasting tin.Place the butter around the squash.
- Bake in a preheated oven (gas mark 3 or 160 C) for about 1 hour.
- Cook the potatoes and vegetable stock in a saucepan until the potatoes are soft (about 20 minutes).
- Once the butternut squash is cooked and softened scoop out the flesh (make sure it isn't too hot).
- Allow to cool to room temperature.
- Add both the potatoes and the scooped out squash to the Nutri Ninja.Blend for about 30 seconds or until smooth.Add more stock or hot water if required.

- Pour the contents into a saucepan and add the single cream.
- Season with salt and pepper if required.
- Reheat on a low heat and serve.
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