Public recipe with member extras
Camel Milk Butternut Squash Soup
Roasted butternut squash puréed smooth with warm camel milk and a touch of nutmeg.
Soups & Broths · Fall Entertaining · Elegant Starters
What you need
Ingredients
- 1 medium Butternut Squash, cubed
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 3 cups Vegetable Stock
- 1/4 tsp Ground Nutmeg
- 1 cup Camel Milk
- Salt and Pepper, to taste
Method
Instructions
- Preheat oven to 425°F. Toss squash with olive oil and roast 30 minutes until caramelized.
- Sauté the onion in a pot until soft, about 5 minutes.
- Add the roasted squash, stock, and nutmeg. Simmer 10 minutes.
- Purée until smooth, remove from direct heat, and stir in the camel milk.
- Season, warm gently, and serve.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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