Butternut squash soup

Autumn is written all over this dish. 🙂 This soup is so delicious! Whenever I take a sip of this soup I am totally overwhelmed by the different tastes… probably because I don’t use cumin and nutmeg so often usually… And what’s best this soup is sooo easy to prepare.

So… you only need onion, butternut squash and sour cream. Salt and pepper, of course. Cumin and nutmeg give this soup that specific flavor. The soup is much tastier if you add vegetable stock, but you can also skip it.

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So, take one whole red onion (or half of it if you prefer less) and chop it into small pieces.

Melt  butter (around 20 g / 0.7 oz) in a large saucepan on low fire and add chopped onion, and let it cook until crystal. If you let the butter brown before adding onion, and cook the onions until lightly golden…this will add a nutty depth and extra sweetness to the soup

In the meantime clean and peel the butternut squash and cut it into small pieces. I usually cut it before, and peel it afterwards because it’s easier. Add the butternut squash to the saucepan, add water and let it cook for 15-20 minutes, until soft.

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Using a blender or stick blender, blend soup until completely smooth

Season with salt and pepper.

This soup can be made to your desired consistency. This time I prepared it rather liquid but I usually like it more thick and creamy.

Before serving, you can add one spoon of sour cream on each plate and sprinkle it with pumpkin oil to look better.

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This is how I prepare it. Today I read on the internet that the squash is much sweeter if you roast it in the oven at high heat until deeply brown, instead of stewing it in the saucepan. Hmmm… I ‘ll try this next time 🙂

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