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BUTTERNUT SOUP

BUTTERNUT SOUP

Food & More

INGREDIENTS
Barbecook Junko
Barbecook Dutch Oven
Barbecook charcoal starter
Barbecook lighter cubes
Charcoal
Butternut squash
Onion
Vegetable stock cubes
Butter
Nutmeg
Dried basil

Butternut is a squash with meaty orange flesh and a sweet, nutty taste. It is a typical winter vegetable that is sometimes also used as a substitute for pasta or potatoes. All in all, the perfect main ingredient for a hearty winter soup.

Preparation:

  1. Light the Barbecook Junko using the Barbecook charcoal starter and lighter cubes.
  2. Peel the butternut squash and remove the seeds.
  3. Peel the onion and chop into small pieces as well.
  4. Stew the squash and the onion in some butter in the Barbecook Dutch Oven.
  5. Add the nutmeg and allow to stew for a little longer.
  6. Then pour around 1.5 litres of water and four stock cubes (for 500 grams butternut) into the Dutch Oven and leave the soup to boil for half an hour.
  7. Blend the soup until smooth and finish with some dried basil. Enjoy!


Tip: If your mother or grandmother have sent you home with several litres of soup to heat up later, don’t forget that real men heat their soup up over an authentic wood fire. Guaranteed instant winter cosiness!

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