Ingredients

The following ingredients have 6 Servings
  • 3 shallots (chopped)
  • 3 teaspoons garlic paste (or 3 cloves of garlic, minced)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 1/2 cups chicken stock (divided)
  • 1 medium/large butternut squash (peeled and cubed)
  • 1 teaspoon salt
  • Sprinkles of nutmeg
  • Dribbles of sour cream

Instruction

  • Heat sauce pan on medium heat
  • Add oil and butter to pan
  • Add shallots and sauté for 10 minutes or until translucent
  • Add 1/2 cup broth, garlic, salt and squash
  • Sauté for 10 minutes, stirring periodically
  • Add the remaining chicken broth
  • Lower heat to simmer
  • Simmer for 40 minutes or until the squash is tender
  • Either transfer it to a blender/food processor or use an immersion blender and process until smooth
  • Ladle in soup bowls
  • Sprinkle nutmeg on and dribble sour cream
  • Smell the aroma
  • Serve
  • Enjoy