Puree of Roasted Squash Soup
Simple and comforting soup that's a perfect addition to any Western or Western-inspired menu.
Ingredients
Squash Preparation
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Squash, peeled and cut into 2 inch squares 400.0 g
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Salt and Pepper
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Olive Oil 60.0 ml
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White Sugar 45.0 g
Soup Preparation
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Knorr Cream Soup Base Mix 1kg 1.0 l
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Full Cream Milk 240.0 ml
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Knorr Concentrated Chicken Liquid Seasoning 1kg 20.0 ml
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Fresh-Cracked Black Pepper
Preparation
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Squash Preparation
10 minutes- Pre-heat the oven to 350°F.
- Place the squash cubes in a bowl, season with salt and pepper.
- Drizzle in the oil and add the sugar. Mix very well.
- Transfer the seasoned squash to a baking tray and place in a pre-heated oven.
- Roast the squash until tender.
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Soup Preparation
- Place the prepared Knorr Cream Soup Base in a pot and add the roasted squash.
- Heat the pot over medium flame and simmer the mixture for 5 minutes.
- Transfer the mixture to a blender and process until very smooth.
- Return the squash puree into a pot and stir in the milk and season with the Knorr Concentrated Chicken Liquid Seasoning.
- Finish with black pepper.
