🍲 Soups
Easy
Butternut Squash Soup
A velvety roasted butternut squash soup with a hint of ginger and cream. Smooth, sweet and comforting, it is the perfect fall starter with a spectacular golden color.
15 minPrep
35 minCook
50 minTotal
4Servings
VegetarianGluten-Free
Ingredients
- 800 g Butternut squash (diced)
- 1 unit Onion (chopped)
- 1 tsp Ginger (grated)
- 1 litro Vegetable broth
- 60 ml Cream
- 2 tbsp Olive oil
- 1 tsp Salt
Nutrition facts
per serving
190 kcal
Calories
4 g
Protein
28 g
Carbs
8 g
Fat
6 g
Fiber
Approximate nutritional information
Allergens
Dairy
Instructions
- 1
Sauté the onion in olive oil until translucent.
- 2
Add the squash and ginger and cook 5 minutes.
- 3
Pour in the broth and bring to a boil.
- 4
Simmer for 25 minutes until the squash is soft.
- 5
Blend until smooth and creamy.
- 6
Stir in the cream, adjust the salt and serve.
Chef tips
Roast the squash in the oven before blending for a deeper, sweeter flavor.
Substitutions
Use coconut milk instead of cream for a vegan version.
