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Argentine · Soup
Butternut Squash Soup with White Wine
A cream-free butternut soup whose body comes from slowly softened onions, garlic and a splash of reduced white wine. A slice of crisp toast and a shower of Parmesan add the crunch that keeps each spoonful interesting.
- YieldServes 6 to 8
- Hands-on50 min
- Total1 h 25 min
- Difficulty
Ingredients
- 1.6 kgbutternut squash, 1 large; peeled, seeded and cut into 4 cm cubes
- 4 tbspunsalted butter
- 2 tbspextra virgin olive oil
- 2large onions, thinly sliced
- 4 cloveslarge garlic, smashed and peeled
- 180 mldry white wine
- 2 tbspfresh thyme leaves, about 1 generous tbsp for the pot, the rest for finishing
- to tastecoarse salt and coarsely ground black pepper
- 960 mlvegetable stock
To serve
- 8 slicescrusty country bread, cut thin and toasted crisp (or use toasted fresh breadcrumbs)
- to tasteParmesan, freshly grated
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