Today, I’m sharing with you my favorite pumpkin soup recipe. This is the best butternut squash soup recipe and it is waiting to make your day a whole lot better.
In the last few days, I have been sharing with you 4 pumpkin recipes: Vegan Pumpkin Soup, Pumpkin Pasta Recipe, Pumpkin Ginger Soup, and Best Pumpkin Bread Recipe. As promised, I will continue to share with you more pumpkin recipes in the next few days and weeks.
Why is this Recipe the best Butternut Squash Soup Recipe
Before I shared this recipe, I checked different butternut squash soup recipes and decided to add 3 simple ingredients to the “original” recipe. These three ingredients are carrot, crème fraîche, and potato. With these three ingredients, it became healthier, creamier, memorable, and super delicious. This creamy butternut squash soup will be one of your favorite recipes. I am sure of it.
Butternut squash: Peel and cut into small pieces.
Garlic, salt, black pepper, cayenne, mild or hot chili flakes, and nutmeg: This is the perfect combination for our creamy butternut squash soup.
Crème fraîche: If you are vegan, you can use coconut milk.
Carrot, potato, and yellow onion: These veggies add delicious depth of flavor
Vegetable broth: 600 ml
Is Butternut Squash Healthy?
Butternut Squash contains many healthy minerals, including potassium, calcium, and magnesium. These strengthen the immune system, but also ensure healthy bones and teeth. In addition, the pear-shaped pumpkin contains silica, which is particularly important for skin, hair, and nails. Already 100 grams of Butternut pumpkin covers 80 percent of the daily requirement of beta-carotene and 20 percent of the vitamin C requirement.
What do I serve with butternut squash?
History of pumpkin squash.
That`s it! Let’s start to prepare our delicious butternut squash soup.
Best Butternut Squash Soup Recipe
Cut the butternut squash and vegetables into small pieces.
Sauté the onion
Heat the oil in a large pot over medium heat, add the onion, sauté until soft, 4-5 minutes.
Combine the ingredients
Add the butternut squash, vegetables, salt, pepper, cayenne and cook for another 4-5 minutes, stirring occasionally.
Add the vegetable broth and cook for 10-15 minutes, until the vegetables soften.
Puree the ingredients.
Puree the mixture with a hand blender.
This is the last step.
Add crème fraîche and nutmeg. Mix well and cook for 1-2 minutes. Turn the heat off. Your delicious, creamy butternut