Butternut Squash soup

October 22, 2017

 

It is getting colder, and Halloween is coming up.  Here is a very comforting and "orange" soup with deep, round flavor - enjoy it with foliage outside of the window!  

I prefer butternut squash instead of pumpkin as they have smaller fiber and easier to get more creamy texture...  I also prefer roasting the squash, instead of boiling.  It gives sweeter, deeper flavor. 

Before adding cream at the end, you can freeze!

 

Ingredients:

1 Butternut squash

Olive oil - for drizzling over squash

1 Onion - finely chopped

3 Potatoes - peeled and cubed

1 tbs butter

1 vegetable boullion cube

1/2 tsp grated nutmeg (optional)

1 dl cream

 

Direction:

1) Cut butternut squash into half, and remove seeds with a spoon.

2) Heat up oven 180 C degrees with a fan.

3) Drizzle olive oil over butternut squash

4) Bake the butternut squash with skin on the top for about half an hour - until tender.  Let it cool.

5) Using a spoon, scrape squash meat from skin.

6) Boil potatoes, and set aside.

7) Heat up butter in a frying pan.  Very slowly, using low heat, fry the onion with low heat until soft and transparent.

Tips: the longer and slower you fry onion, the sweeter it gets.  I usually use at least, 20 minutes for sautéing. 

8) Dissolve the bouillon cube with hot water (ca. 2 cups)

9) Place butternut squash, onion, and potatoes into a blender.  Fill with bouillon water.

10) Blend them until smooth, and pour them into a pot.  Adjust thickness with additional water.

11) Het up the soup, and add grated nutmeg (optional.)

12) Right before serving, add cream.

Tips: If you are going to freeze this soup, do it before adding cream.

 

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