Butternut Soup
Servings: 6
Calories: 125kcal
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
- Roast the butternut: 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.
- Saute the aromatics: 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.
- Blend the soup: 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.
Nutrition
Calories: 125kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 87mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17879IU | Vitamin C: 36mg | Calcium: 93mg | Iron: 1mg