Butternut Squash Soup


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



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 purée’ setting to blend.

3  If desired, add a bit of cream and thyme at the end.


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