Butternut Squash Cream Soup with Nutmeg
A creamy soup made from caramelized butternut squash with warm notes of nutmeg — the perfect dish for autumn and winter lunches.
Ingredients
- Butternut squash 500 g
- Onion 1 pcs
- Carrot 100 g
- Ground nutmeg PRYMAT 0.25 tsp
- Vegetable broth or water 800 ml
- Cream 100 ml
- Olive oil 2 tbsp
- Salt and pepper To taste
We add only what we sell. The rest is up to you.
Method
- Cut butternut squash, carrot, and onion into medium-sized pieces.
- Heat olive oil in a pot and sauté the onion until soft.
- Add butternut squash and carrot, sauté over medium heat for 7-8 minutes.
- Pour in broth or water, bring to a boil and cook until vegetables are completely tender, about 15-20 minutes.
- Lower the heat, add ground nutmeg and cream, stir well.
- Blend the soup with an immersion blender until smooth.
- Check the taste and add salt and pepper as needed.
- Pour into bowls and serve hot.
