Butternut Squash Soup

Ingredients

• 150 g waxy potatoes
• 500 g butternut squash
• 2 onions
• 1 clove garlic
• 2 tbsp butter
• 1 tsp curry powder
• 800 ml vegetable broth
• 100 g Sour cream
• Salt
• Pepper
• nutmeg
• thyme (for garnish)

Instructions

1. 1.

   Peel and dice the potatoes. Peel, remove seeds, and dice the butternut squash as well. Peel and finely chop the onions and garlic. Melt the butter in a small pot over low heat. Sauté the onions and garlic over medium heat for 2-3 minutes. Add the squash, potatoes, and curry; pour in the broth and simmer for 25-30 minutes.

2. 2.

   Puree the soup with an immersion blender until smooth. Remove from heat and stir in 80 g of sour cream. Season with salt, pepper, and freshly grated nutmeg. Wash, dry, and pluck the leaves from the thyme.

3. 3.

   Fill bowls with butternut squash soup, dollop with the remaining sour cream, season with pepper, and sprinkle with thyme leaves to serve.