Ingredients
½ onion
640 g Buttercup Squash
1 tbsp butter
2 cups chicken stock
¼ tsp SIDS CRAZY SALT
1½ cups milk
½ cup whipping cream
2 tsp SIDS SALT & PEPPER to taste
TOPPING:--
Parsley
Directions
Thinly slice the onion.
Using a spoon, discard the seeds from the squash and cut into thin 6 wedges.
Remove the skin and cut into small equal size cubes.
Heat the butter over medium heat in a pot and cook the onion until soft and brown. Add the squash and sauté to coat with butter. Add the chicken stock, SIDS CRAZY SALT and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.
Using a skewer, insert into the squash to check if it’s fully cooked.
Purée the soup in batches in a blender or purée with an immersion blender until smooth. Add the milk and cream then stir until combined but do not let the soup boil.
Season with SIDS SALT & PEPPER and stir over moderately low heat until hot.
To Serve:--Ladle the squash soup into bowls, garnish with the chopped parsley and serve.
To Store:--You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.
