Butternut squash soup

Name: Butternut squash soup
Total time: 40 min
Ingredients: 1 cube butter (or olive oil); 2 onions; 1 butternut squash; 4 carrots; 2 l vegetable stock; turmeric (to taste (1 tsp)); cumin (to taste (1 tsp)); 3 leaves bay leaf; 1 sprig thyme; pepper (to taste); salt (to taste)

Automatically translated from Dutch using AI.

A simple, spiced butternut squash soup with a lovely warming flavour from turmeric and cumin.

Total time: 40 min
Ingredients: 11

Ingredients

1 cube butter (or olive oil)
2 onions
1 butternut squash
4 carrots
2 l vegetable stock
turmeric (to taste (1 tsp))
cumin (to taste (1 tsp))
3 leaves bay leaf
1 sprig thyme
pepper (to taste)
salt (to taste)

Steps

Finely chop the onion and cook gently in a little butter or olive oil until translucent.
Cut the squash and carrots into rough chunks.
Put everything in a large pan and add the vegetable stock.
Add the turmeric, cumin, pepper and salt, along with the bay leaf and thyme.
Simmer gently for 30 minutes, until the vegetables are tender.
Remove the bay leaf and thyme. Blend the soup until smooth.

Tips and variations: Add a splash of coconut milk for extra creaminess. Scatter over some toasted pumpkin seeds for crunch. A pinch of cayenne pepper adds a little heat.