Spicy Squash Soup
What You Will Need
Ingredients
- 4 Tbsp. butter
- 4 Tbsp. flour
- 1 small onion, small dice
- 450 g squash, butternut, peeled, small dice
- 1/2 cup heavy cream
- 1 tsp. parsley, chopped
- 30 g croutons
Seasoning
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 4 Tbsp. Lee Kum Kee Hoisin Sauce
- 2 tsp. curry powder
- 4 cups chicken broth
Made with
Lee Kum Kee products
How to make it
-
In a medium heated saucepot, melt butter and stir in flour with a wooden spoon. Continue to stir for 3-5 minutes until golden brown.
-
Add onion, squash, Chili Garlic Sauce, Hoisin Sauce and curry powder. Cook mixture for 3 minutes while stirring.
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Stir in chicken broth. Bring mixture to a boil and then simmer until squash is tender. Cool and purée with blender.
-
Add heavy cream and cook squash mixture until heated through.
-
Garnish with chopped parsley and serve with croutons.
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