Iftar Series - Day 16: Time for a warm Butternut Squash Soup!

Hey there Masset Chefs!

With the gloomy weather we have been going through lately, there is nothing better than a good and tasty warm soup! Here's a recipe that pays tribute to the pleasure of staying at home and cooking during rainy days. Hoping this comforting recipe will brighten up your grayest days!

INGREDIENTS

• 1 butternut squash

• 1 onion

• 2 tablespoons of butter

• 1 tablespoon of crushed garlic

• 1 tablespoon 7-Herbs & Garlic

• 1 tablespoon Mechoui

• 1 tablespoon fresh cream or heavy cream

• 1 pinch of Chai

• 1 teaspoon of Curry-ous

• 1 carrot

• 1 bunch of green onion

• 1/2 bunch of Celery

• 1 potato

• 1 lemon

PREPARATION

1. Cut the butternut into large cubes

2. Coarsely chop the onion, the carrot, the potato, the celery and the green onion

3. Brown the onion, the squash, the carrot and the potato in a butter-garlic base. Stir regularly and let it cook for 10-15 minutes. Once the vegetables are well returned, add the celery, green onion and the 7-Herbs and garlic

4. Boil 4 cups of water and then add to the mixture. The vegetables should be soaking in the new broth

5. Cook until the butternut is cooked (use a knife to check if it's well done)

6. Transfer the soup to a blender, and blend until smooth. You can also use a hand blender and mix everything in the pot

7. Add one or two spoons of fresh cream, Curry-ous, Mechoui then lemon. Salt and pepper to taste.

Add a hint of Chai and serve warm! It's ready and it's delicious!

As usual, make sure to let us know how it went.

Bon Appetit,

Aby