Butternut Squash Soup with Brown Butter Story Pumpkin Seeds

recipe image

Picture by BOU
  • Serves
Creator Notes

BOU is a smarter for you line of bouillon cubes for inventive cooks the least bit ability ranges. Launched by modern food entrepreneurs, Robert Jakobi and Kunal Kohli, the dice is a more wholesome, tastier and greater high-quality model of the pantry staple. The usage of a US-based fully mostly proprietary manufacturing direction of, BOU makes use of pure, non-GMO substances to assemble problem free flavor at your finger-programs with 30 percent much less sodium than the opposite leading manufacturers. BOU is a kitchen need to-obtain for elevating the flavor of any meal from soups to stews, grilled meats to vegetable scoot-fries. BOU is Gluten free and springs in three flavors – chicken, beef, and vegetable. Products are available in for purchase at stores all the map thru the Recent York-Metro dwelling, in addition to online at Recent Issue. —Workers


  • 1

    sizable white onion, thinly sliced

  • 4

    garlic cloves, thinly sliced

  • 3

    BOU chicken cubes

  • 8 cups

    butternut squash (1 sizable squash); peeled, seeded and gash into 1-tear pieces

  • 2 tablespoons

    grass-fed butter

  • 1 cup

    raw shelled pumpkin seeds

  • 3 tablespoons

    chopped contemporary myth

  • further virgin olive oil

  • sea salt

  • pepper

  1. Preheat oven to 325. Lined a baking sheet with parchment paper.
  2. In a sizable soup pot, warmth 1 tablespoon olive oil over medium-high warmth. Add the onions, ½ teaspoon salt and some sunless pepper. Cook, stirring continuously, till onions are soft about 5-6 min. Add garlic and put collectively dinner till onions originate to caramelize, but every other 5-6 min.
  3. Add 6 cups of water and the BOU cubes to the pot. The usage of a wooden spoon, predicament up brown bits from the backside of the pan. Add the butternut squash and produce the water to a boil then decrease warmth to medium-low. Breeze, then cowl and put collectively dinner till the squash is terribly soft, about 25 min.
  4. Melt the butter in a minute pan over medium-low warmth. Let it bubble till it’s miles golden brown about 12 minutes. In a bowl, toss the brown butter, pumpkin seeds and myth plus a pinch of salt and pepper. Unfold the seeds in an even layer on the baking sheet. Bake for approximately 20 min till golden brown, stirring a few times.
  5. Fastidiously transfer contents of the pot to a blender and puree till snug. Adjust seasoning.
  6. Garnish with pumpkin seeds and further contemporary myth.

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