Creamy winter squash soup

    1 hour 15 min

    If you can find it, use Red Kuri winter squash (also called Red onion squash) for this soup, it requires no peeling and gives the soup a vibrant orange color and superb flavour. Otherwise use peeled butternut squash.

    2 people made this

    Serves: 6 

    • olive oil
    • 2 onions, minced
    • 1 clove garlic, minced
    • 2 carrots, sliced
    • 300g celery root, cubed
    • 1kg cubed Red Kuri or peeled butternut squash without seeds
    • 750ml water
    • 6 heaped teaspoons vegetable stock granules
    • 1/2 teaspoon pepper
    • 1 pinch ground nutmeg
    • 2 teaspoons granulated sugar
    • 2 tablespoons tomato puree
    • 300g single cream
    • pumpkin seeds (optional)

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Heat olive oil in a pot and fry onion and garlic till translucent.
    2. Add carrot, celery root and squash and fry till softened and colored, stirring often.
    3. Add water and veg stock granules. Cover and simmer for 30 minutes.
    4. Puree and add spices, tomato puree and cream.
    5. Serve sprinkled with pumpkin seeds if desired.

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