BUTTERNUT SQUASH SOUP
(5-6 large servings)
- Coconut cooking oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 chicken fillet, cubed
- 1/2 ounce shiitake mushroom, cut to length
- 1/2 cob corn kernels
- A handfull of kale, chopped
- 1 tomato, quartered, grilled
- 1/4 apple, peeled, cubed
- 1kg butternut squash, peeled, deseeded, cubed
- Water
- 150ml chicken stock
- Oregano & basil
- All purpose mushroom powder
- Salt & pepper
- 1/2 a cup cream
- Spring onion, finely chopped
- Croutons
HOW TO COOK
- On a pressure cooker, saute onion and garlic until slightly brown. Add chicken, cook for a 4-5mins
- Add mushroom, corn, and apple. Cook until tender. Transfer to a bowl.
- Using the same pot, put the butternut squash, add water until covered. Press cook for 30mins. Turn off heat, wait until all steam is gone
- Take out some of the water, place to a bowl. Using hand blender, blend the butternut squash until smooth. Adjust the thickness of the soup to your liking using the cooked water
- Add chicken stock, tomato, and the rest of the cooked ingredients. Add some cream, stir well.
- Add herbs, mushroom powder, salt & pepper.
- Top with spring onion and croutons, and a splash of cream.
TIPS:
- You can use any kind of fillings, such as mixed beans, sweet paprika, or anything you have in the fridge.
- Prior to blending, I took out some of the water bcs I was afraid of making it too runny. After blending and adding the chicken stock, the soup was too thick, so I added back 1-2 scoops of the water I took out before.









