Simple Butternut Squash Soup

1. 1

   This is the size butternut squash I used.

2. 2

   It was 500 g (450 g after peeled and seeds removed).

3. 3

   Peel butternut squash and remove seeds.

4. 4

   Chop into bite-sized cubes.

5. 5

   Cut onion into thin slices.

6. 6

   Melt butter in a medium pot and saute sliced onions in low heat until starting to turn slightly brown (about 7-10 minutes).

7. 7

   Add the butternut squash to the pot and stir around to coat with the butter and onions.

8. 8

   Pour in enough broth to cover everything (about 450-500 ml).

9. 9

   If using unsalted broth, add 1/2 tsp salt too.

10. 10

    Bring to a boil then turn to low heat.

11. 11

    Cover with lid and simmer for about 15 minutes until squash is soft.

12. 12

    Turn off heat and puree the soup with a mixer.

13. 13

    If you don't have a mixer of some sort, try mashing it up as much as possible with a fork (it will be a chunky soup this way).

14. 14

    Taste and adjust seasoning.

15. 15

    Dish out into bowls and garnish with some chopped parsley and or toasted cumin!

16. 16

    (To toast cumin, simply heat about 1/2 tsp in a dry frying pan for a few minutes until it smells good.

17. 17

    Be careful not to burn).

* Per serving · 4 servings · Values may vary.

No additional tips available.