Butternut Squash Soup
Ingredients
Kabocha squash
1 yellow onion (chopped)
2 cloves garlic (chopped)
2 tablespoons olive oil
1 1/4 cup of milk
1/4 teaspoon cayenne pepper
Directions
1 Cut up the squash and add the yellow onion, garlic and olive oil in a frying pan on medium. Sauté until the squash is soft and has a crispy golden brown look.
2 Place the ingredients to the Ninja blender and add the milk & cayenne. Use the ‘food puree’ setting to blend.
3 If desired, add a bit of cream and thyme at the end.
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