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SIMPLE BUTTERNUT SQUASH SOUP


Course Main Course, Soup
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people (4 people as starter)
Author Kitchenpantryaffair

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. 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.