Butternut squash soup is a perfect meal for autumn and winter: it has bright and mouthwatering color, velvety texture and spicy aroma. Thanks to all of this, it warms and nourishes you.
Keyword: Butternut Squash Soup
500gbutternut squash, peeled, seeded and cubed
1pinch of nutmeg
300-400mlwater (broth of your choice)
2pinches of freshly ground black pepper
2pinches of sesame seeds
Prep all the vegetables. I used potato peeler for the butternut squash and the carrot. If your squash is too big to handle cut it into quarters first and then peel them separately. Cut squash and carrots into small cubes.
Peel off papery skin from garlic clove and onion; chop vegetables into small pieces.
In a pot, melt butter on a medium heat, pour olive oil and add onion with garlic. Sauté diced vegetables until soft and tender.
Add cubed carrots together with spices. Mix everything together and cook for 3 additional minutes.
The last thing to add will be squash. Heat it up with other vegetables in a pot; do not forget to stir occasionally.
Pour boiled water or broth (it should be still hot, after boiling). Add salt to your taste.
Cook vegetables for 20 minutes on a low heat. The mixture should be slightly simmering.
Before blending, check whether vegetables are all cooked through. To make consistency of the squash soup the way I want, I pour some amount of broth from the pot into a cup. Then take the blender and grind the vegetables. Add broth little by little if necessary.
Put blended soup on the heat once more, add light cream and bring it to a boil. And your creamy butternut squash soup is ready!
Best served with spicy croutons. Here is an easy and quick recipe: cut two slices of bread into small cubes, fry them together with favorite herbs and spices in a skillet without any oil.
Pour soup into serving deep plates, sprinkle some sesame seeds and chopped fresh herbs over. Enjoy your meal!