Warming winter soups: Butternut Squash and Tomato Basil

Butternut Squash Soup

Ingredients

• 1 Full butternut squash
• 1 Onion
• 1/2 Litre of 35% cream
• 1/4 Stick of butter
• 2 Cloves of garlic
• 1 Tbsp of olive oil
• 1 Sprig of thyme

Method

1. Chop whole onion and add to pot with olive oil and butter. Sweat out the onion.

2. When onion is translucent, add 2 cloves of garlic and sprig of thyme. Cook for 2 minutes.

3. Peel and cube the butternut squash. Add to the pot and cook for 5 minutes.

4. Add cream and bring to boil. Let mixture simmer until butternut squash is super soft.

5. When soft, blend all ingredients together until smooth.

6. Season to taste.

 

Tomato Basil Soup

• Ingredients
• 5 Tomatoes
• 1 Onion
• 1/4 Litre of 35% cream
• 1/4 Litre of chicken stock
• 12 basil leaves
• 1/4 stick of butter
• Tablespoon of olive oil
• 2 cloves of garlic

Method

1. Chop whole onion and add to pot with olive oil and butter. Sweat out the onion.

2. When onion is translucent, add 2 cloves of garlic and basil leaves. Cook for 2 minutes.

3. In another pot blanch tomatoes.

4. Peel tomato skin and cube. Add to the onion, butter and oil mixture and cook for 5 minutes.

5. Add cream and chicken stock. Bring to boil. Let mixture simmer until tomatoes are soft.

6. When soft, blend all ingredients together until smooth.

7. Season to taste.