Serve 4
1 butter nut squash
1 medium white potato cut in to cubes
1 onion cut small cubed
Clove of garlic cut fine
1 Tbs olive oil (Brush in side the butternut squash)
1 Tbs for cooking
Salt
Fresh grind peppers
1/4 tsp all spice.
1 Chicken stock cube
1/2 cup fresh cream
1/2 cup water
Cut butternut squash half 🌓 from middle
Brush olive oil in side the cut butter squash
Turn face down on baking tray
350 degree preheated oven
Roast butter nut squash 45 min or untill out side skin soft.
Let it cool for 15 min
Scoop out the soft plup from the roasted butternut squash.
Heat olive oil medium temp in pan and sautéed onion, garlic, potatoes 5 min
Mix well add salt and fresh grind peppers and all spice.
Add scooped butternut plup.
In to the pan Add fresh cream and water mix well. Cook for 5 min medium heat.
Add chicken stock to pan and mix well if it's thick add some more water if needed
Once start boiling now simmer for another 5 min.
Once cooked now use hand blunder to puree the soup.
It's pale yellow creamy tasty healthy soup.
Serve and enjoy with your friends and family.