I made the cardinal mistake earlier this week of mentioning how it really hasn’t been such a bad winter here, as in, I could ride my Vespa pretty much every day. Every since that statement, it hasn’t stopped pouring rain, just to prove a point. How foolish of me!
So once again, I’m making soup. And no, I’m not tired of them. Here a recipe for my butternut squash soup, one of my winter favourites, especially if I can convince my husband to peel and cube – that’s really the most work intensive part of this soup. It’s called teamwork!
- 1 medium sized butternut squash, peeled and cubed
- 1 tsp oil or butter
- 1 onion, chopped
- 4 cups (1 l) vegetable broth (for recipe, click here)
- 1 tbsp cinnamon and 2 tbsp nutmeg
- sea salt and freshly ground pepper
- fresh cream, whipped cream or milk – optional
Heat butter or oil, sauté onions and squash. Add broth, broth should cover the squash; let it simmer for 15 minutes or until soft (depends on size of cubes). Add cinnamon and nutmeg. Puree. The soups should be rather thick, but it’s entirely a matter of preference. Add sea salt and freshly ground pepper to taste. If you like, add a dollop of whipped cream or a bit of fresh organic milk or cream. I personally think that is super tasty, but does add a few calories. Enjoy this warming and comforting bowl of goodness!