Butternut Soup
Servings: 6
Ingredients
- 1 Kg Butternut squash - Peeled and cubed
- ½ Onion - Sliced
Liquids
- ¼ cup Heavy cream
- 3 Tbsp Olive oil
Spices
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- ½ tsp Nutmeg powder
- 1 tsp Brown Sugar
- ¼ tsp Salt
Instructions
- Peel the skin, remove the seeds and cut the butternut squash into 1 inch cubes. Add the butternut to a baking dish, drizzle with cooking oil. Sprinkle brown sugar and salt. Roast the butternut squash for 50 minutes at a temperature of 160 Celsius.
- Bring a pot to medium low heat. Drizzle the cooking oil and add the onion. Sauté the onion for three to five minutes on medium low-heat. Then, add the spices, stir to mix and continue to sauté the ingredients for one minute. Add the butternut squash, sauté for three minutes. Add water, add the cream and blend with an immersion blender or a standing blender. Simmer on low heat for five minutes with the lid closed. Garnish with Fresh herbs to serve.