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.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 6
Ingredients
- 1 tablespoon butter
- 2 large onions, finely chopped
- 1 large jalapeno pepper, seeded and minced
- 1 clove elephant garlic, chopped
- 2 cups chicken stock
- 1 teaspoon lemon juice
- 1 (3 1/2) pound butternut squash – peeled, seeded, and cut into 2-inch cubes
- 1 cup water
- 6 tablespoons cream, or to taste
Steps
- 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.
- Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
- Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
