Butternut Squash Soup

I have seen many versions of this soup.
This is my take on it. I hope you enjoy!
#soup #vegan #butternut #healthy #butternutsquashsoup #butternutsquash #stayathome #newcookschallenge
Butternut Squash Soup
I have seen many versions of this soup.
This is my take on it. I hope you enjoy!
#soup #vegan #butternut #healthy #butternutsquashsoup #butternutsquash #stayathome #newcookschallenge
Cooking Instructions
- 1
Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes.
- 2
In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat.
- 3
Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it.
- 4
Pour the water, the butternut squash, garam masala and ginger. Leave it to cook for 5 minutes with the lid on at medium to low heat.
- 5
Take the pan off the hob, blend it until it's to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it's crunchy!
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