Butternut Squash Soup

Butternut Squash Soup

by Azalea Gourmet

5.0 (1)







Pumpkin cream soup is often eaten on our breakfast table. If I haven't eaten it for a while, I will miss it very much! I only used 3 simple ingredients in this soup, pure milk, whipped cream and pumpkin, thick milk flavor, sweet pumpkin flavor! There is no need to add any sugar, the sweetness of the pumpkin itself is already delicious in this soup! Everyday I fry pumpkin and my husband doesn't eat a bite, but he says this creamy pumpkin soup is very delicious! You guys have a try too!
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Butternut Squash Soup

1. Peel the pumpkin, cut into slices, and bite it in the microwave for 5 minutes until the pumpkin is ripe. It can be steamed, but the microwave is faster. Ordinary large pumpkins can be cut into small pieces, and it is not recommended to use that small pumpkin.

Butternut Squash Soup recipe

2. Add pure milk to the steamed pumpkin and puree it in a food processor.

Butternut Squash Soup recipe

3. Add 100 grams of whipped cream to the milk pumpkin puree.

Butternut Squash Soup recipe

4. Then put the small milk pot on the fire and heat it until the soup in the pot boils slightly to turn off the heat! Stir constantly during the heating process to avoid sticking the pot. If you want to make a garland, just add a few drops of whipped cream on the cooked soup, and then stir it with chopsticks at will! Well, I also added a few cooked pumpkin seeds for garnish.

Butternut Squash Soup recipe


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