Recipe serves: 10

Butternut squash soup

2 Tbsp oil
2 each medium onions, chopped
3 lbs butternut squash, peeled
8 cup water
7 Tbsp chicken soup powder
1 tsp salt
¼ tsp black pepper
¼ tsp dry basil
Israeli "Soup almonds"

Preparation steps:
  1. Saute the onions in a non-stick pan until golden brown.
  2. Cut the butternut squash into large pieces.
  3. Transfer the onions to a pot, add the butternut squash, soup powder, salt, black pepper, dry basil, and 4 cups water and cook for 30 minutes until the butternut squash is soft. Cool down.
  4. Process in the blender in 2 batches. Add 4 cups of water at this step: one cup for the processing, and another cup for getting out all the puree left overs from the blender.
  5. Transfer the puree back to the pot. If needed, adjust the flavor by adding salt and black pepper.
Serving: Garnish with Israeli "Soup almonds" and parsley.
Picture of recipe