Butternut soup

Ingredients for 1 servings:

• 1 butternut squash
• 2 onions
• 2 potatoes, floury
• ½ liter meat broth or vegetable broth
• some salt and pepper
• some paprika powder, hot
• some paprika powder, sweet
• some Tabasco
• ½ clove(s) garlic
• 1 piece(s) of ginger root, approx. 3 x 3 cm
• some lemon juice and orange juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Pumpkin delicious

Peel and dice the butternut squash, onions, and potatoes. Sauté everything in a little butter or oil until well-heated. Deglaze with the stock and simmer for about 20 minutes. Blend everything with a hand blender, using a few chunks or until nice and creamy, if you like. Season with salt, pepper, and paprika to taste. Peel the ginger and garlic and add them to the soup. Add a little lemon and orange juice for freshness and Tabasco for spice, and your soup is ready. I always add a little cream, but you can decide for yourself.