Description
Get your Autumn glow on with this delicious butternut squash soup!
Ingredients
Scale
- 1 medium butternut squash (approximately 2–2.5 lbs or 1 kilo)
- 1 vegetarian bouillon cube
- 1 medium onion (coarsely chopped)
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ginger
- ½ tsp hot chili
- 1 tsp salt
- ½ tsp pepper
- 3 tsp hazelnuts
- 3 tsp raw pumpkin seeds
- 3 tsp pine nuts
Instructions
- Remove the skin from the butternut squash and take out the seeds.
- Cut the squash into small cubes (approximately 1 in / 2 cm).
- Chop onion (coarsely).
- Put the squash cubes and coarsely chopped onion in a large pot.
- Fill the pot with enough cold water to cover the mixture.
- Heat on high heat.
- As soon as it begins to boil, add the bouillon cube, spices and salt.
- Leave to cook until you can easily poke a fork into the squash.
- Pour out the water and set aside for later.
- Mix the squash into a puree using a hand mixer.
- Ladle in the water you set aside earlier until you reach your desired consistency.
- Continue to mix.
- Sprinkle with hazelnuts, raw pumpkin seeds and pine nuts to serve.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Cuisine: French
