Butternut Squash Soup

Ingredients

• 800 g butternut squash (peeled and seeded)
• 1 onion
• 1 Garlic clove
• 1 tsp ginger (finely grated)
• 1 red chili pepper
• 4 tbsp oil
• 1 tbsp sugar
• 0.5 l vegetable broth
• 100 ml Orange Juice
• 200 g heavy cream
• Salt
• pepper (ground)
• 1 tsp curry powder
• nutmeg (ground)
• 2 slices day‑old white bread
• 2 tbsp butter
• thyme (for garnish)

Instructions

1. 1.

   Cut the day‑old white bread into cubes and fry them in hot butter until golden brown. Season with salt and pepper and drain on kitchen paper.

2. 2.

   Peel and dice the onion. Wash the chili, slit lengthwise, remove seeds and white membranes, then finely chop. Heat oil in a pot. Sauté the squash, onions, garlic, ginger, and chili; sprinkle sugar and lightly caramelize while stirring. Add broth, cover, and simmer for about 35 minutes until soft.

3. 3.

   Puree the soup, stir in orange juice and cream, bring to a boil, then season with salt, pepper, curry powder, and nutmeg. Taste and adjust seasoning. Ladle hot soup into bowls and garnish with thyme and croutons before serving.