Butternut soup with a hint of roasted garlic
Butternut soup with a hint of roasted garlic

Hi, I am Laura. Today, we’re going to make butternut soup with a hint of roasted garlic recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Butternut soup with a hint of roasted garlic Recipe

Butternut soup with a hint of roasted garlic is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Butternut soup with a hint of roasted garlic is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have butternut soup with a hint of roasted garlic using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Butternut soup with a hint of roasted garlic:

  1. Take 3 butternut discs
  2. Take 1 clove roasted garlic(drizzle with oil,wrap with foil & roast)
  3. Make ready 1/4 onion (chopped)
  4. Take Half a cup clover nolac milk
  5. Make ready Handful mixed seeds
  6. Take To taste Salt & pepper
  7. Make ready 2 tbs canola oil
  8. Take 1 tsp double cream plain yogurt (completely optional)
  9. Make ready Half a cup water

Steps to make Butternut soup with a hint of roasted garlic:

  1. Peel and chop the butternut. Into the pot with half a cup of water. Cook until soft and the water has evaporated. Transfer the butternut into a bowl.
  2. In the pot, goes 2 tbs of canola oil and onions. As the onions soften, transfer the butternut back into the pot with the roasted garlic clove. Grind in salt and pepper as you mix them through
  3. Remove from the heat. Scoop into the blender (you can use a traditional masher) until desired consistency. Pour in half a cup of milk and stir it through until it resembles a pouring but thick consistency. Top it with a teaspoon of double cream plain yogurt and a sprinkle of mixed seeds.

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