Creamy Butternut Squash Soup Recipe

Warm up with this delicious and creamy Butternut Squash Soup! This healthy and easy-to-make recipe is perfect for fall and winter, packed with the rich flavours of butternut squash, carrots, and aromatic spices like cumin, cinnamon, and chilli powder. Whether you're looking for a cosy lunch or a light dinner, this nutritious soup will satisfy your cravings. Serve it with crunchy croutons or a dollop of crème fraîche for extra creaminess. It is ideal for meal prep and perfect for a wholesome, comforting meal.

Perfect for those following a vegetarian or vegan diet, or anyone looking for a nutrient-rich soup that's full of flavour.

Servings: 4 - Prep: 15 min - Cook: 45 min - Total: 1 hour

Ingredients:

• 1 butternut squash (about 750g)

• 1 onion (medium)- diced

• 2 garlic - grated

• 2-3 carrots

• 2 tbsp olive oil

• 400 ml vegetable stock

• 1/8 nutmeg

• ¼ cinnamon

• ½ tsp chilli powder or sweet paprika powder

• Salt and pepper to taste

Instructions:

1. First, peel and dice the butternut squash and carrots into approximately 1-inch pieces.

2. Heat the oil in a large pot, then add the diced onion and a pinch of salt. Sauté for 6-8 minutes until the onion softens.

3. Add the squash and carrots, and cook for about 10 minutes, stirring occasionally, until they begin to soften.

4. Add the grated garlic, stir, and cook for 1 minute until fragrant. Then, add the ground cumin, cinnamon, and either medium chilli powder or sweet paprika. Pour in 400 ml of vegetable stock.

5. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20-30 minutes, or until the squash and carrots are tender.

6. Once cooked, set the soup aside to cool slightly. Pour it into a blender (or use a hand blender) and blend until smooth. If the soup is too thick, add a little more vegetable stock and blend again.

Serve with bread croutons and chopped coriander, or add a dollop of Crème fraîche for extra creaminess.