Tangy Butternut Squash Soup

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Tangy Butternut Squash Soup
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

This delicious butternut squash soup recipe is rich in fiber, vitamin A and vitamin C, and contains the antioxidant lycopene thanks to the carrots.

Easily make this a vegan soup by omitting the sour cream on top or replacing it with a nut-based substitute.

Ingredients

for
6
Ingredients
8 cups Butternut squash (peeled; seeded and quartered)
1 large onion (chopped)
3 cloves garlic cloves (minced)
2 potatoes (peeled and quartered)
2 medium carrots (chopped)
2 Tbsps fresh parsley (chopped)
2 bay leaves
1 tsp fresh marjoram (chopped)
1 tsp fresh thyme (chopped plus extra for garnish)
2 Tbsps good quality olive oil
1 pinch Sea salt
freshly ground Black pepper
Sour cream (for garnish)
How healthy are the main ingredients?
Butternut squasholive oilgarlic cloveparsleymarjoramthyme
Preparation

Kitchen utensils

1 Aluminum foil, 1 Baking sheet 12" x 16", 1 Cutting board, 1 Large knife, 1 Small knife, 1 Kitchen towel oder Küchenpapier, 1 Tablespoon, 1 Pot mit Deckel, 1 Skillet, 1 Wooden spoon, 1 Small plate, 1 Jar, 1 kleiner Freezer bag

Preparation steps

1.
In a large saucepan, combine all ingredients; add just enough water to cover the mixture.
2.
Bring to a boil; reduce heat, partially cover, and simmer for 30 minutes.
3.
Remove soup from heat and cool briefly. Remove bay leaves. Working in batches, puree in blender until desired consistency is reached, depending on preference (coarse or smooth).
4.
Adjust seasoning as necessary. Reheat if necessary. Ladle into serving bowls. Garnish with fresh thyme and a dollop of sour cream. Serve.

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