In Jane’s Vineyard Kitchen - Butternut Squash Soup

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Chop the brown onion and red onion finely.

Add a dash of olive oil and a cube or two of butter to the pot.

Add three to four cloves of finely chopped garlic.

Sauté the onions and garlic until glossy in color.

Add the diced butternut squash and toss to coat with the onion, garlic, butter, and olive oil for 2 to 3 minutes.

Add 500 milliliters of warm water mixed with one block of chicken stock to the pot.

Simmer for 20 to 30 minutes until the butternut is very soft.

Remove from heat and blend until smooth using a liquidizer or hand blender.

Add 100 to 150 milliliters of fresh cream, salt, and pepper to taste.

Serve in a bowl topped with a dollop of crème fraîche and biltong or crispy bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary