Warm, Cozy, and a Little Kicky! Going “Butter” Nuts for soup ! Perfect for a cozy lunch, dinner, or anytime you need a little hug in a bowl! Expert tip - pair with crusty bread for the ultimate cozy meal!
Prep the base: In a large pot, melt the butter over medium heat. Add mustard seeds and let them pop for about 30 seconds. Sauté aromatics: Add chopped onions and garlic, cooking until soft and fragrant. Instructions: Cook the squash: Add the butternut cubes, cover with water or stock, and simmer until tender (about 15–20 minutes). Blend it: Using a hand blender (or in batches in a regular blender), puree the mixture until smooth. Add cream & seasoning: Stir in the fresh cream, season with salt and a pinch of cinnamon and add the chopped chili for a gentle kick. Heat through gently. Serve: Pour into bowls and sprinkle crumbled feta on top.
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