by: seb
Total views: 25
Word Count: 260
Date: Sat, 5 Jul 2008 Time: 6:03 AM
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Servings: 4
Ingredients:
1 butternut squash
8 tablespoons butter
1 small onion, thinly sliced
1/2 bouillon cube, plus 4 cups water or 4 cups chicken stock
1 orange, zested and juiced
1/2 cup cream
Salt and white pepper
Directions:
Peel the squash and cut off the top part. Discard the seeds and cut the squash into large cubes. In a large pot, melt 4 tablespoons of the butter, add the onion and cook until translucent. Add the squash and cook at low temperature for about 5 minutes.
Add the bouillon cube, water or chicken stock and orange zest. Bring to a boil. Reduce the temperature to a simmer and cook for 45 minutes.
Puree the soup (strain it if you want a very velvety soup) and add the cream. Bring to a boil. Whisk in the remaining 4 tablespoons of butter and add the juice of the orange. Add salt and white pepper to taste.
