Butternut Squash Soup
recipe

A delicious butternut squash soup that serves as a great vegetarian option for appetizers, buffet spreads, or as a spread on bread.
Preparation Time: 45 minutes
Serving Size: 4-6 servings

Ingredients:

- 1 butternut squash
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- 200 ml vegetable broth
- 100 g cream cheese or plant-based cream (vegan option)

Instructions:

1. Peel and dice the butternut squash. Finely chop the onion and garlic.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
3. Add the diced butternut squash to the pot and stir well. Season with salt, black pepper, thyme, and nutmeg.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, until the squash is tender.
5. Blend the soup with an immersion blender or in a regular blender until smooth. Stir in the cream cheese or plant-based cream until well combined.
6. Reheat the soup if necessary, and serve warm.

Nutritional Information (per serving):

- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 12 g
- Fiber: 3 g

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