Creamy Butternut Squash Soup with Toasted Seeds
Butternut squash is a popular ingredient during the fall and winter seasons, perfect for making delicious and creamy soups. This recipe is a simple yet special variation of the classic butternut squash soup. The toasted seeds add not only texture but also a rich flavor to the dish, while the coconut cream lends a silky consistency to the soup. It's an ideal choice for a cold evening, or when you want to create a light but satisfying meal.
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Ingredients for this recipe
Servings: 4
800
g
butternut squash
1
onion
2
cloves
garlic
1
l
vegetable broth
200
ml
coconut cream
2
tbsp
olive oil
1
tsp
salt
1
pinch
black pepper
0.5
tsp
nutmeg
30
g
toasted seeds (pumpkin seeds, sunflower seeds)
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Preparation Steps
1
Peel and dice the butternut squash. Finely chop the onion and garlic.
2
Heat the olive oil in a large pot over medium heat. Sauté the onion for 2-3 minutes, until translucent. Add the garlic and cook for another minute, until fragrant.
3
Add the butternut squash, salt, and pepper, then stir to combine. Pour in the vegetable broth and bring to a boil.
4
Reduce the heat to medium and simmer for 20-25 minutes, or until the butternut squash is completely tender.
5
Use an immersion blender to purée the soup until smooth and creamy.
6
Stir in the coconut cream and nutmeg. Cook for another 2-3 minutes over low heat.
7
In a dry skillet, toast the seeds until lightly golden and fragrant.
8
When serving, garnish the soup with toasted seeds and a drizzle of olive oil.
