Butternut Squash Soup with a hint of lemon in it. Tastes fresh, warms you right up and does not leave you with that heavy feeling you get after having potatoes. It's worth it!
Ingredients
4 medium potatoes
2 carrots
½ Onion
½ Butternut Squash
2 Garlic Cloves
¼ Lemon (peeled)
¼ tsp celery seeds
1 tsp Garlic Powder
2 Tbsp Vegetable Oil
1 Liter Vegetable Broth
4 Cups Hot Water
Instructions
For the Croutons:
Cut bread into cubes (about 1X1 inch) and bake in 400F (200C) for about 15 minutes.
To prepare the soup:
Dice the onion, garlic cloves and carrots.
Cut the potatoes and squash into cubes (the smaller they are the faster they’ll cook). Cut the ¼ lemon into 4 pieces.
Preheat 2 tbsp oil and stir in the diced onion, carrots and celery seeds until onion is golden and sautéed. Add in the rest of the veggies and top up with the vegetable broth and water.
Cook over medium-high heat and bring to boil. Add in the garlic powder, the lemon and of course salt and pepper to taste and stir.
And now you let it cook over medium heat for about 30 minutes or until the vegetables soften.
When it’s all ready and soft, use a blender stick and blend everything until it is smooth.
You can drizzle with some cream to make it look fancy; Serve with croutons and enjoy.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2013/12/05/smooth-butternut-squash-soup/