Butternut Squash Soup with Plaza Royale Caviar

After a long work week, it’s nice to sit back, relax, and spoil yourself with a warm cup of soup. Touch it up with a dollop of caviar and sink into the pleasurable warmth of this dish.

Serves: 4


2 tablespoons butter

1 small onion, chopped

1 medium carrot, chopped

1 large potato, cubed

20 oz butternut squash, cubed

32 oz chicken broth

salt and freshly ground black pepper to taste

4 tbsp crème fraîche

4 tsp Plaza Royale Caviar

Parsley to garnish

Melt the butter in a large pot.

Add the onion, carrot, potatoes, and squash to caramalise (about 5 minutes). Pour in chicken stock, and bring to a boil.

Cover and reduce heat to low. Let simmer 45 minutes, or until all vegetables are cooked well.

Using a hand blender, blend until smooth. Add more chicken broth if needed to reach desired consistency. Season with salt and pepper.

Serve in your favorite bowl, and top with a tbsp of crème fraîche to each bowl, and top it with a generous tsp of Plaza Royale Caviar. Add parsley to garnish.

Enjoy, and thank us later!

Tip: don’t add all chicken broth when cooking the vegetable. Add enough broth to cover the vegetables and add more when needed.

Tip: if cutting the butternut squash is challenging, try poking holes in it with the tip of a knife. Turn on the oven to 375F, and let it cook for an hour. 

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