Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. 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
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.