in Soup Recipes

Creamy butternut squash soup

updated

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Ingredients for 4 servings:

  • 150 g potatoes
  • 400 g butternut squash, peeled and pitted
  • 800 ml vegetable stock
  • 100 g sour cream
  • 2 small onions
  • 2 small garlic cloves
  • 2 tbsp butter
  • 1 tbsp curry powder
  • 1 pinch of salt
  • Nutmeg, freshly grated
  • pepper

Instructions

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

vegetarian

Peel the potatoes and pumpkin and cut into small cubes. Finely chop the onions and garlic. Sauté the onions and garlic in the butter until translucent, then add the pumpkin and sauté for a moment. Pour in the broth. Add the potatoes and simmer on low heat for about 30 minutes. Purée the soup and thin or thicken slightly with broth, if desired. Remove the soup from the heat and stir in the sour cream. Season to taste with salt, pepper, curry powder, and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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