Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
In a thick bottom pan, add the broth, onions, and butternut squash on
medium high heat. When it boils, reduce
heat to medium-low. Cook until tender,
about 15-20 minutes. Add the spices a minute or two before soup is ready. Reduce
heat to low heat; place your smart stick (immersion blender) in the pan and
blend until creamy. Taste for seasoning,
adjust if needed. Place the smart stick
again in the soup and blend for a few more minutes even if the soup is already
creamy. It will make it stay creamy.
Serve warm in bowls with a drizzle of basil olive oil.
No cream, no butter, no cheese; LOTS of flavor, all from the pantry and
freezer to your plate!
Tip: If your soup is too thick, simply add a little more broth. If the soup is too brothy, let it cook down on higher heat, remembering to stir as it thickens.