I roughly cut the onions into big chunks and then slightly carmelize the onions. Definitely roast the butternut squash and carrots before adding to the onions, then I carmelize a little bit more with the onions too. You can substitute the veggy broth with chicken broth also. And I put about an 1/8-1/4 teaspoon nutmeg only in the whole soup along with about the same amount of white pepper to add just a note of "pepperyness" to make it interesting. The cream is not necessary I find as it dulls the flavor of the squash, but to make it look pretty when I serve it I pipe in a swirl of plain yogurt and top off with a few sprigs of chives.
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I roughly cut the onions into big chunks and then slightly carmelize the onions. Definitely...