Butternut turmeric cream soup *

Butternut turmeric cream soup *
Butternut turmeric cream soup *

Autumn is the best season for pumpkin, but I have to say my favourite squash is definitely the butternut. Butternut soups have a little nutty flavour and an incomparable creaminess that go incredibly well with turmeric. This super simple and delicious recipe will warm you up in the cold nights 🙂

Ingredients: (For 4 persons)

  • Half a big butternut or a middle sized one
  • 1 onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 tsp of turmeric
  • 1L of water
  • Salt and pepper

Preparation: 10 minutes

Cooking time: 30 minutes

Instructions:

  1. Cut out the skin of the butternut and dice it. Dice the onion and crush and chop the garlic.
  2. In a oiled saucepan, add the onion and the garlic first. Stir with a wooden spoon until coloured.
  3. Add the butternut cubes and cover with water.
  4. Let the preparation simmer for 20 minutes.
  5. Add the turmeric and let the soup stew for 10 more minutes.
  6. Mix the soup and add salt and pepper to taste. Serve warm with toasted bread.

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