Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 30 mins
Servings::6
Yield::6 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
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) pound butternut squash – peeled, seeded, and cut into 2-inch cubes
1 cup water
6 tablespoons cream, or to taste
Directions
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.
Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
Cook's Note:
You can substitute 3 regular garlic cloves for the elephant garlic.