| Ingredients |
| 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 |
| |
| Garnish: |
| |
Israeli "Soup almonds" |
| |
parsley |
| |
|
| Preparation steps: |
- Saute the onions in a non-stick pan until golden brown.
- Cut the butternut squash into large pieces.
- 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.
- 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.
- 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.
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