Butternut squash soup

Ingredients for 8 servings:

• 1.4 kg butternut squash
• 350 g carrot(s)
• 700 g potatoes
• 1 onion(s)
• 1.3 liters of water
• 5 tsp, heaped vegetable broth, instant
• 200 g herb cheese spread
• butter
• salt and pepper
• possibly milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and deseed the pumpkin, and cut into approximately 2 x 2 cm cubes. Peel the carrots and potatoes and cut into equal-sized cubes. Peel and finely dice the onion. Melt a little butter in the pot you’re going to use to cook the soup and lightly sauté the diced onions. They mustn’t brown under any circumstances! Meanwhile, prepare the vegetable stock. Pour the boiling water over the instant broth. Once the onions are sautéed, pour the broth into the pot and bring to a boil. Then add the pumpkin, carrots, and potatoes, season with a little salt and pepper, and stir again. Simmer the broth with the vegetables on low heat for about 30 minutes, stirring occasionally. Don’t let it get too hot, just bring it to a boil. After the 30 minutes of cooking time, puree the soup with an immersion blender. Once the heavy work is done, give the immersion blender a short break and add the herb cheese spread. Continue blending until a creamy soup forms. If you like, you can leave a few chunks in. Season the soup to taste with salt and pepper. If it’s too creamy for you, feel free to add a little milk to thin it out. Serve the soup hot, optionally with some crème fraîche and a few fresh herbs.