Butternut Squash Soup

Butternut Squash Soup
Serves 4

1 butternut squash (about 1-1.5 kilo)
1 yellow onion
1 pinch red chili flakes
2 cloves of garlic
800 mL water
100 mL cooking cream or crème fraiche
1 pinch ground nutmeg
2 cubes vegetable bouillon
Salt & pepper to taste
Fresh oregano and marjoram

  • Cut butternut squash in pieces and with a knife cut of the hard skin.
  • Discard all seeds and the threads in the middle.
  • Cut the butternut squash into smaller pieces, about 20×20 mm.
  • Peel and chop onion finely
  • Bring water to boil in a large sauce pan and dissolve the vegetable bouillon cubes.
  • Add butternut squash, onion, chili flakes and crushed garlic.
  • Bring back to boil and reduce heat to simmer.
  • Simmer soup under lid for 40 minutes until butternut squash pieces are soft
  • Take the sauce pan off the heat.
  • Mix soup smooth with an immersion mixer.
  • Stir in cooking cream or crème fraiche
  • Season with nutmeg, salt and pepper.
  • Garnish with fresh leaves of oregano and marjoram.
  • Serve with fresh bread or make garlic bread.

Enjoy your meal!

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