I love autumn – the colors, the smell in the air, the nice weather and all the great vegetables and fruits that the nature brings. One of them are squashes. There are so many different kinds which are suitable for different dishes. For soup, I like to use a sweet and nutty squash. The easiest to find at the market now are butternut squashes. In my opinion a squash soup doesn’t need many fancy ingredients, my aim is to make the squashes flavor shine. I steamed some extra squash in a separate pot for my daughter. Squash is a great vegetable for babies as it helps digestion regulation.
SIMPLE BUTTERNUT SQUASH SOUP
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people (4 people as starter)
Ingredients
- 1 kg Butternut squash (medium size)
- 150 gr celeriac root (1/2 medium size)
- 1 medium size onion
- 2 tbsp olive oil
- 1 L boiling water
- 1 3/4 tsp sea salt
Instructions
-
1. Peel and cut the pumpkin into medium size pieces.
2. Peel and cut the celeriac root.
3. Peel and cut the onion into medium size dice.
4. Add the olive oil to a large pot and turn on a medium size flame.
5. Add all vegetables and a pinch of salt to the pot (the salt makes the water come out of the vegetables). Let them roast for about 5 minutes.
6. Add the water and the salt and boil for about 15 minutes.
7. With a mixer (I use the Vitamix) mix well to get a nice and smooth soup.
8. Season to taste.
9. In a small skillet toast the pumpkin seeds.
10. Garnish with pumpkin oil and pumpkin seeds.