Creamy Butternut Squash Soup with Potatoes
Try the creamy butternut squash soup with potatoes from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 200 g starchy potatoes
- 650 g butternut squash
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 4 sprigs thyme
- 0.5 tsp Curry Powder
- 750 ml vegetable broth
- 150 g Yogurt (3.5% fat)
- Salt
- Cayenne pepper
- nutmeg
- black pepper
Instructions
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1.
Peel, wash, and dice the potatoes. Peel, core, and dice the butternut squash. Peel and finely chop the onion and garlic. Wash the thyme and shake off excess moisture.
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2.
Heat butter in a pot and sauté the onion with garlic until translucent. Add the diced squash, two sprigs of thyme, and curry powder; cook for 3 minutes. Pour in the broth, add the potatoes, cover, and simmer on low heat for 25–30 minutes.
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3.
Remove the thyme sprigs, puree the soup until smooth, and adjust consistency by adding more broth or reducing further. Remove from heat, stir in yogurt (reserve 4 tbsp), and season with salt, cayenne pepper, and freshly grated nutmeg.
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4.
Serve the finished soup in bowls, topping with the remaining yogurt swirl, fresh thyme leaves, and a sprinkle of pepper.
