Butternut Squash soup
Updated: May 5, 2019
An absolute must have these cold winter days - The butternut squash soup. Silky smooth and buttery (even tho no butter). Top it with your favorite beans or lentils. And enjoy this heart warming soup.
1 butternutsquash (1 kg)
1 yellow onion
1-2 garlic cloves
1 tsp salt
4-5 dl vatten
1 tbsp pressed lemon juice
1/2dl olive oil
Tips for toppings: Arugula, spinach, lentils, beans or oat fraiche.
Peel the Squash. Cut it in half, take out the seeds, and chop it into small square pieces. Chop the onion and cut the garlic in half put everything on a baking sheet on a tray. Sprinkle some olive oil and toss some salt on the veggies and roast it in the oven for about 20 min on 225°c until the squash is soft and golden.
Add it all into a food processor with some water and the lemon and mix until smooth. (Or add into a pot with water and mix with a immersion blender (stavmix). Season it until you are happy with the taste, add some herbsalt, pepper, salt and maybe some cayenne and red bell pepper seasoning if you like it a little bit spicy.
Enjoy with your favorite toppings!