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.
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
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
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.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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