Butternut Squash Soup

  • recipe

    Butternut Squash Soup


    Zahra Abdalla

Dish TypeAppetizer
Prep Time55
Cook Time0
INGREDIENTS Total items( 12 )
  • recipe Pumpkin Butternut By Air Uzbekistan
    1 pcs
  • recipe Onion Brown Spain
    4 pcs
  • recipe Apple Green Italy
    1 pcs
  • recipe Carrot Loose Australia
    2 pcs
  • recipe Puck Cooking Cream
    0.25 cup
  • recipe Maggi Chicken Stock
    6 cups
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    0.25 tsp
  • recipe Bayara Bay Leaves
    1 pinch
  • recipe Lemon South Africa
    1 pcs
  • recipe Bayara Cumin Whole
    2 tsp
  • recipe RS Pure Olive Oil
    2 tsp

How to Make

  • Preheat oven to 200 degrees Celsius. Place pumpkins in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for 20 minutes.
  • In a medium size pot, saute onions, apples and carrots with olive oil until they have caramelized. Add roasted pumpkins and chicken stock, leave to simmer in medium heat for about 15 minutes, until all the ingredients have softened.
  • Puree mixture in the blender attachment of the Philips Avance Food Processor.
  • Pour the mixture back into the pot, add bay leaf, cooking cream, cumin powder and season with salt and pepper, leave to simmer for 5 more minutes. The cooking cream gives the soup a delicious creamy flavor, but you can also opt to skip this ingredients altogether and you can rest assured that the flavors will still be delicious.
  • Serve in a bowl with a drizzle of cooking cream and garnish with chopped coriander.