← All recipes

🍽️ Creamy Butternut Squash Soup with Potatoes

169 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 650 g butternut squash
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 4 sprigs thyme
• 0.5 tsp curry powder
• 750 ml vegetable broth
• 150 g yogurt (3.5% fat)
• salt
• cayenne pepper
• nutmeg
• pepper

Instructions

1. 1. Peel the potatoes and wash them under running water.
2. 2. Cut the potatoes into small cubes.
3. 3. Remove the skin and the inside of the butternut squash.
4. 4. Cut the flesh of the squash into cubes as well.
5. 5. Peel the onion and the garlic.
6. 6. Finely chop the onion and garlic.
7. 7. Wash the thyme sprigs and shake them dry.
8. 8. Heat the butter in a pot.
9. 9. Sauté the onions and garlic in it until they become translucent.
10. 10. Add the squash cubes, two thyme sprigs, and the curry to the pot.
11. 11. Continue to sauté the ingredients for 3 minutes.
12. 12. Deglaze everything with the broth.
13. 13. Add the potato cubes to the pot.
14. 14. Let the soup simmer on low heat for 25 to 30 minutes with the lid on.
15. 15. Remove the thyme sprigs from the soup.
16. 16. Blend the soup until smooth.
17. 17. Stir in more broth if you prefer a thinner consistency.
18. 18. Remove the pot from the heat.
19. 19. Stir in the yogurt, but keep 4 tablespoons aside for garnishing.
20. 20. Season the soup with salt, cayenne pepper, and freshly grated nutmeg.
21. 21. Serve the finished soup on plates.
22. 22. Garnish the soup with the remaining yogurt.
23. 23. Sprinkle the plucked thyme leaves over it.
24. 24. Add a little pepper.

Nutrition per serving

• kcal: 169
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 18 g