Butternut Squash Soup
Butternut squash soup is one of the most popular dishes of autumn, which is not only creamy and delicious, but also full of vitamins and minerals. The natural sweetness of butternut squash and the harmonious combination of spices result in a perfectly warming soup. Imagine the warm, silky aroma of butternut squash soup filling the kitchen, while the ginger and nutmeg add a pleasant spiciness. One of the secrets to making it is to cook the butternut squash properly to achieve a completely creamy texture. With this recipe, you are guaranteed to make the perfect butternut squash soup that will make every autumn evening cozy!
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
800
g
Butternut Squash
1
Onion
2
cloves
Garlic
30
g
Butter
800
ml
Vegetable Broth
200
ml
Heavy Cream
5
g
Salt
2
g
Black Pepper
1
g
Nutmeg
3
g
Ginger
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Peel the butternut squash, remove the seeds, and cut into small cubes.
2
Finely chop the onion and garlic.
3
In a pot, melt the butter and sauté the onion and garlic until translucent.
4
Add the butternut squash and grated ginger, then stir for a few minutes.
5
Pour in the vegetable broth and cook over medium heat for 20 minutes, or until the butternut squash is completely tender.
6
Use an immersion blender to purée the soup until completely smooth.
7
Stir in the heavy cream, then season with salt, pepper, and nutmeg. Mix well and simmer for another 2-3 minutes.
8
Before serving, let it cool slightly, then garnish with toasted pumpkin seeds or a drizzle of extra cream.
