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🍽️ Creamy Butternut Squash Soup

160 kcal · 30 min · 4 servings

Ingredients

• 150 g floury potatoes
• 500 g butternut squash
• 2 onions
• 1 clove garlic
• 2 tbsp butter
• 1 tsp curry powder
• 800 ml vegetable broth
• 100 g sour cream
• salt
• pepper
• nutmeg
• thyme (for garnish)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into small cubes.
3. 3. Peel the butternut squash.
4. 4. Remove the seeds from the squash.
5. 5. Cube the squash as well.
6. 6. Peel the onions.
7. 7. Peel the garlic.
8. 8. Finely chop the onions and garlic.
9. 9. Melt the butter in a small pot over low heat.
10. 10. Sauté the onions and garlic over medium heat for 2 to 3 minutes.
11. 11. Add the squash to the pot.
12. 12. Add the potatoes to the pot.
13. 13. Add the curry powder to the pot.
14. 14. Pour the broth into the pot.
15. 15. Let the soup simmer for 25 to 30 minutes.
16. 16. Blend the soup finely using a hand blender.
17. 17. Remove the pot from the heat.
18. 18. Stir in 80 grams of sour cream into the soup.
19. 19. Season the soup with salt.
20. 20. Season the soup with pepper.
21. 21. Grate some nutmeg fresh over the soup.
22. 22. Wash the thyme.
23. 23. Shake the thyme dry.
24. 24. Pluck the thyme leaves from the stems.
25. 25. Fill the soup into bowls.
26. 26. Distribute the remaining sour cream on top of the soup.
27. 27. Add a little pepper.
28. 28. Garnish the soup with the thyme leaves.
29. 29. Serve the soup.

Nutrition per serving

• kcal: 160
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 17 g