Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.
Ingredients
- 1 tablespoon butter
- 2 large onions , finely chopped
- 1 large jalapeno pepper , seeded and minced
- 1 clove elephant garlic , chopped
- 2 cups chicken stock
- 1 teaspoon lemon juice
- 1 , 3 1/2
- 1 cup water
- 6 tablespoons cream , or to taste
Instructions
-
1
Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
-
2
Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
-
3
Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
Nutrition Facts
Per serving
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