Butternut Squash soup

I delicious creamy soup. Even without the cream or cheese, the squash is very creamy of itself. Delicious with buttered toast.

Butternut Squash soup

Cooking Method: Boil, Stir-fry Courses: Main

Pin Recipe

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 100  °C Servings: 4

Ingredients

Servings

• 1 Butternut Squash
• 2 Onions
• 1 Carrot (optional)
• 3 clove Garlic
• 1 tbsp Butter
• 2 tsp Pepper
• 1 tsp Salt
• 1 tbsp Paprika powder
• 1 tbsp Garlic Powder (optional)
• 1 tbsp Thyme (optional)
• 1 tbsp Oregano (optional)
• 100 ml Heavy cream (optional)
• 100 g Cheese (optional, any kind)
• 1 cup Water

Instructions

1. Dice the onion and fry them in butter at medium heat

2. Dice the (optional) carrot) and the squash, and finely chop the garlic cloves and add it into the frying pan with the onion

3. When the squash is soft (test with a fork) add the water and pour everything into a blender or use a stick blender to blend it smooth.

4. Add pepper, salt, paprika powder and other spices and herbs to taste

5. Stir in any other optional ingredients such as heavy cream or grated cheese.