Cream soup of butternut squash, carrots and potatos, will warm you up during the colder winter days.
Since I am not a really a skilled chef yet, I though that it takes great expertise to make a nice soup...turns out, there is nothing easier than that, go figure!
Just put all the ingredients in one pot, wait until they're cooked and blend. This would almost be it, but there are a few steps to follow though, to make the soup tastier.
This creamy soup is slightly sweet because of the carrots and butternut, so adjust the ingredients accordingly, by taste.
QUANTITY
4
servings
COMPLEXITY
Simple
TIME
30
Minutes
Ingredients for the soup
- 1 small onion
- 2-3 middle sized carrots
- 2-3 middle sized potatos
- half of butternut squash soup, diced (about 2 handful of diced butternut squash)
- 1 clove of garlic, by choice
- ghee butter or olive oil
- salt, pepper, nutmeg
Additions and decoration
- Croutons
- a bit of fresh parsley, by choice
Clean and chop the onion finely.
In a heated pot, greased with a tsp of ghee butter, stir in the onion with a bit of water and simmer for a few minutes in order to let the onion soften and leave its flavour.
Meanwhile prepare the carrots and potatos. Dice them and add to the pot.
Cover the veggies with water and leave them to cook on medium heat.
Clean and dice the butternut squash and throw it into the pot after a few minutes and let all the veggies cook together. You can even add a clove of garlic if you want.
Adjust the quantity of the veggies by taste and by the number of people, so there is enough for all. There is only two of us, so this was more than enough.
During the process of cooking, season the soup by taste with salt and pepper and once the veggies are done, you can pour out a bit of the liquid if you want or simply blend the whole thing with a hand mixer.
Lastly, season the soup with some nutmeg and serve with some Croutons and parsley, if you like.
