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!
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
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.