Prepare the Butternut Squash

  • Butternut squash (about 1.4 kg), halved vertically and seeded 1.0 each
  • Olive oil 25.0 ml
  • Salt and pepper to taste

Prepare the Soup

  1. Prepare the Butternut Squash

    • Preheat the oven to 220 C and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 5 ml each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
    • Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  2. Prepare the Soup

    • Warm 15 ml olive oil over medium heat until shimmering in (2 quart minimum) stock pot. Add the chopped carrot, onion and celery, add 5 gram salt. Cook, stirring often, until the vegetable has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
    • Add prepared Knorr® Professional Liquid Concentrated Chicken Base, Tazo® Concentrate Classic Chai Latte, garam masala and butternut squash to pot. Bring to a simmer.
    • Transfer the soup to blender or use immersion wand. Blend until creamy.
    • Stir in cream taste and blend in more salt and pepper, if necessary.
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