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🍽️ Creamy Butternut Squash Soup with Apple and Sage

236 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots
• 1 Onion
• 25 g Ginger (whole)
• 450 g Butternut squash
• 2 tbsp Rapeseed oil
• 1 tbsp Curry powder
• 900 ml Vegetable broth
• Salt
• Pepper
• 80 g Crème fraîche
• 1 red-skinned apple
• 2 tbsp Lemon juice
• 2 sprigs Sage

Instructions

1. 1. Wash the carrots and the butternut squash under running water.
2. 2. Peel the onion and the ginger root.
3. 3. Cut open the squash and remove the seeds and fibrous strands from the inside.
4. 4. Cut all prepared ingredients – carrots, squash, onion, and ginger – into small, even cubes.
5. 5. Heat some oil in a large pot.
6. 6. Sauté the onion and ginger over medium heat for two minutes until they are soft.
7. 7. Add the carrots and the squash to the pot.
8. 8. Sprinkle the vegetables with curry powder.
9. 9. Pour in the vegetable broth.
10. 10. Season the mixture with salt and pepper.
11. 11. Let the soup simmer gently over medium heat for 20 minutes.
12. 12. Puree the soup with a hand blender until it is completely smooth and creamy.
13. 13. Taste the soup again and adjust the seasoning with salt and pepper.
14. 14. Stir in the crème fraîche until it is fully incorporated.
15. 15. Wash the apple and cut it into quarters.
16. 16. Remove the core from the apple.
17. 17. Grate the flesh finely.
18. 18. Mix the grated apple pieces immediately with lemon juice to prevent them from browning.
19. 19. Wash the sage leaves and shake off excess water.
20. 20. Pluck the leaves from the stems.
21. 21. Serve the soup garnished with the fresh sage leaves and the grated apple.

Nutrition per serving

• kcal: 236
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 15 g