Butternut Squash Soup Portuguese Style Recipe

1. 1

   Pour the extra virgin olive oil into a large soup pot and saute/fry the onions and garlic over low heat for 3 to 5 min.

2. 2

   Turn off the heat, cover the pot, and let the onion-garlic mix steam for 15 min.

3. 3

   Add in the squash, potato, and carrot and stir the mix well.

4. 4

   Pour in the stock and bring the soup to a boil.

5. 5

   Reduce the heat, cover the pot, and let it simmer for 45 min.

6. 6

   Add in the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.

7. 7

   Blend one third of the soup at a time in a blender or possibly food processor and return it to the original but clean pot.

8. 8

   Reheat the soup over low heat, but don't let it come to a boil.

9. 9

   Serve warm and sprinkle fresh thyme leaves on top of each serving as garnish.

10. 10

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.