Butternut Squash Soup
Deliciously creamy butternut squash soup, perfect for lunch topped with croutons and a drizzle of heavy cream or cashew nut cream (vegan option). Enjoy the sweetness and creaminess of butternut squash balanced by cinnamon and chili pepper!
Ingredients
- 1 medium Butternut squash (about 1kg, peeled and cut in medium cubes)
- 2 small Potatoes (peeled and cut in cubes)
- 2 large Carrots (peeled and cut in cubes)
- 1 large Onions (diced)
- 3 cloves Garlic (minced)
- 1 thumb Ginger (minced)
- 1 cube Vegetable Stock cube or 6 cups homemade vegetable stock or water (dissolved in hot)
- 2 tablespoons vegetable oil
- 1 teaspoon salt Or as required
- ½ teaspoon chili powder
- ½ teaspoon cinammon
- ½ teaspoon black pepper
- 1 drizzle Heavy cream or Cashew nut cream garnish
- 6 cups hot water
Instructions
- Set a large pan on medium heat, add oil and onions and sweat onions over low heat until translucent, about 5 minutes.
- Add garlic and ginger and cook a few seconds. Add carrots, potatoes and butternut squash.
- Cover the vegetables with stock or water. Cook on medium heat for about 20-25 minutes until all the vegetables are tender.
- Puree the soup in two batches, using a blender. Keep an eye for the consistency you want, you don't have to blend in all the cooking liquid if you want thicker soup, if your soup is too thick after blending, add some water.
- Return pureed soup to a clean pot and season with salt, pepper, chili powder and cinnamon over low heat, about 2 minutes to blend in the flavours. Taste and adjust seasoning. Serve topped with croutons and a drizzle of heavy cream or cashew nut cream. Enjoy!