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Butternut Squash and Carrots Cream Soup

M. IvanovaM. Ivanova
Novice
113
Nadia Galinova
Translated by
Nadia Galinova
Butternut Squash and Carrots Cream Soup
Image: M. Ivanova
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
4
"Be the queen of cream soups with this wonderful butternut squash and carrot soup"

Ingredients

  • butternut squash - 1 medium - sized pc.
  • carrots - 3, peeled
  • red peppers - 1
  • onions - 1
  • milk - 2 cups (500 ml)
  • water - 2 cups (500 ml)
  • coriander - 1 tsp. ground
  • cumin - 1 tsp.
  • salt - a pinch
  • fat - 3 - 4 tbsp. oil/olive oil
measures

How to make

Clean the butternut squash from the skin and the core and cut it into pieces.

Finely chop the onion, carrot and the peppers, which are also cleaned from the seeds.

Stew the onion in the fat in a pot.

When the onion softens, add the spices. Then the milk and water.

Next up are the butternut squash, carrots and pepper.

Let them boil in the pot, by stirring occasionally. It takes about 15-20 minutes - until the butternut squash softens and is split easily with a spoon.

Once it is ready, set it aside to cool and then blend the soup with the liquidizer.

The butternut squash soup can be served with croutons.

The butternut squash and carrots cream soup is ready.

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