Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.
Ingredients
- butter: 1 Tbsp
- onions: 2 piece (chopped)
- jalapeño pepper: 1 piece (minced)
- clove elephant garlic: 1 piece (chopped)
- chicken stock: 2 cups
- lemon juice: 1 tsp
- (3 1/2) pound butternut squash - peeled, seeded, and: 1 piece (cut into 2-inch cubes)
- water: 1 cup
- cream: 6 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
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Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
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Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
