Butternut Squash Soup with Minor's Fire Roasted Poblano Crema
A delicious and comforting butternut squash soup elevated with a Latin-inspired twist. Our butternut squash soup recipe with Minor's Fire Roasted Poblano Crema is the perfect addition to your menu.
This recipe is made easy with MINOR'S® Fire Roasted Poblano Flavour Concentrate. MINOR'S Flavour Concentrates bring distinct flavours to your kitchen—all without added labour. Simply stir in Minor’s® flavour concentrates to make a bold statement of great flavour in your recipes.
Ingredients
- Olive Oil, 2 tbsp
- Onion, diced, 1 ea.
- Celery, diced, 1 ea.
- Carrot, diced, 1 stalk
- Butternut Squash, peeled, seeded, diced, 1 ea.
- Minor’s Sauteed Vegetable Base (6 x 453 g), 4 tsp.
- Water, 1 ltr
- Cinnamon Stick, 1
- Maple Syrup, 3 tbsp.
Fire Roasted Poblano Crema
- Sour Cream, 227 g
- Yogurt, 60 g
- Minor's Fire Roasted Poblano Flavour Concentrate (6x385 g), 90 g
- Lime, juice, fresh squeeze, 1/2 lime
Preparation
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1Heat the oil in a large pot over medium high heat, sauté the onion, celery, carrot, and squash until lightly browned. Add vegetable base mix to coat, add water. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
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2Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in cinnamon stick, maple syrup. To attain desired consistency add veg stock if required. Season with salt and pepper to taste. Remove cinnamon stick prior to service.
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3Prepare crema by mixing sour cream, yogurt, Minor’s and lime in a bowl, pulse with a hand blender – place in a squeeze bottle for service
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4Serve soup with a drizzle of crema and garnish with pea shoots.