今個post Mochi客串做Model🤣這個湯是我覺得最好飲的南瓜湯version🥹✨用奶油南瓜butternut squash，焗到焦香再用來煮湯❤️🔥焗過的南瓜因為水份蒸發，味道會更加甜更加香濃🤩我覺得奶油南瓜比日本南瓜清甜，口感綿滑帶小小堅果味🫶🏻再加入蘋果和楓糖，更加香甜！
以前萬聖節多數約朋友去主題公園玩，近幾年都是留在家中幫Mochi換costume，煮這個南瓜湯應節，真的老鳥🤡今年Mochi又是殺手theme🤣🔪🩸
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🎃楓糖烤南瓜忌廉湯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
奶油南瓜(Butternut squash) 半個約600g
牛油 1湯匙
洋蔥 半個切粒
蘋果 1/4個去皮
蔬菜高湯 500ml
牛奶 100ml
淡忌廉 50ml
🔸調味料🔸
楓糖(可省略/或用蜜糖代替) 1湯匙
新鮮鼠尾草(可省略) 1棵
鹽、黑胡椒碎
🔹做法🔹
1. 奶油南瓜切片，鋪平放入焗爐；180度焗45分鐘至焦香，去皮刮出南瓜肉
2. 下牛油開鍋，加入洋蔥粒炒至焦香；放入南瓜肉炒勻
3. 倒入蔬菜高湯，加入蘋果和鮮鼠尾草，中火煮沸後合蓋小火煮30分鐘；取出鼠尾草，用手提攪拌機攪勻
4. 加入楓糖、牛奶和淡忌廉小火拌勻；下鹽、黑胡椒碎調味即成
💖 𝗧𝗶𝗽𝘀
🌟可按口味加入蟹肉、帶子或合桃
🌟步驟3可加入紅蘿蔔/薯仔，更有營養
🌟推介用鮮鼠尾草作調味，更突顯南瓜的香味
🔸Ingredients🔸
Butternut squash Half around 600g
Butter 1 sp
Onion 1/4 diced
Apple 1/4
Vegetable stock 500ml
Milk 100ml
Cooking cream 50ml
🔸Seasonings🔸
Maples syrup/ Honey 1 sp
Fresh sage 1 px
Salt, black pepper
🔹Instructions🔹
1. Cut the butternut squash into thin slices, place in the oven; bake at 180 degrees for 45 minutes until tender; detach the skin
2. Melt the butter in a pot, add in onion and stir-fry until translucent; add in butternut squash
3. Pour over vegetable stock, cook until boil and simmer for 30 minutes; use an immersion blender to blend the soup
4. Add in maple syrup, milk and cooking cream and cook with low heat, add salt/ black pepper to taste, done!
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