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🍲 Creamy Butternut Squash Soup

154 kcal · 30 min · 4 servings

Ingredients

• 150 g floury potatoes
• 500 g butternut squash flesh (peeled and seeded)
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 1 tsp paprika powder (mild)
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander seeds
• 1 l vegetable broth
• 2 tbsp crème fraîche
• 2 tbsp freshly chopped coriander leaves
• salt
• cayenne pepper
• coriander leaves (for garnish)

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Cut the flesh of the butternut squash into cubes as well.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Heat butter in a pot and sauté the onions and garlic until translucent.
5. 5. Add the squash cubes, paprika powder, cumin, and coriander, and sauté everything briefly.
6. 6. Deglaze the mixture with the broth.
7. 7. Add the potato cubes to the pot.
8. 8. Simmer the soup for about 25 minutes on low heat until soft, stirring occasionally.
9. 9. Puree the soup finely at the end with a hand blender.
10. 10. Adjust the desired consistency by adding more broth if needed or letting the soup simmer further to thicken.
11. 11. Stir the crème fraîche and chopped coriander leaves into the soup.
12. 12. Season the soup to taste with salt and cayenne pepper.
13. 13. Serve the hot soup on plates or bowls.
14. 14. Garnish the soup with fresh coriander leaves and serve.

Nutrition per serving

• kcal: 154
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 14 g