Creamy butternut squash soup

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Creamy Butternut Squash soup
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Creamy Butternut Squash soup

Recipe by Mudita BhageriaCourse: Lunch, MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This soup is perfect for cold fall weather! It’s hearty and comforting. Chia and pumpkin seeds add a great crunch on top – don’t forget them!

Ingredients

  • 1 medium size yellow squash, peeled and cut into small pieces

  • 1 medium size yellow onions, cut into small pieces

  • 1 carrot peel, cut into small pieces

  • 2 celery stalks, cut into small pieces

  • 3 cups vegetables stock

  • ⅓ cup of cream or whole milk + 2 tbsp for garnish (optional)

  • 4 tbsp chia seeds

  • 2 tbsp olives oil

  • 2 bay leaves

  • 2 tbsp Italian herbs fresh or dry

  • 2 tbsp fresh rosemary

  • Salt and pepper to taste

  • 2 tsp nutmeg powder

  • Thyme for garnish

  • Pumpkin seeds for garnish

Directions

  • Add oil into a cooker, instant pot or pot, let warm, then add bay leaves and onions. Mix together and wait for a minute.
  • Add carrot and squash. Mix, then add Italian seasoning, salt and pepper. Stir and leave on low heat for about 3 minutes.
  • Add vegetable stock. Close the lid for about 20 to 25 minutes for medium heat.
  • Remove the excess liquid and keep aside (we will use later). Make a purée of the vegetable mixture in a blender.
  • Take a pot and add the vegetables purée and liquid we took out. Mix and add milk or cream.
  • Add water if required, salt, pepper, and nutmeg. Mix and wait until heated.
  • Serve the soup in a bowl and garnish with chia seeds, milk or cream, fresh herbs, and pumpkin seeds.
  • Enjoy with crusty bread.

Notes

  • You can also bake all the ingredients instead of using a pot!
  • Use pumpkin seeds roast.
  • If you like this recipe, please check out similar recipes in https://amzn.to/3PAH9s1. (available on Amazon)