Butternut Squash Splash Cream Soup

Immerse yourself in a culinary journey with KlarAppetit’s Butternut Squash Splash Cream Soup. Crafted with vibrant vegetables and a splash of citrus, this vegan delight is both nourishing and flavorful. With just 30 minutes of cooking time, it’s the perfect dish for busy weekdays or leisurely weekends. Make it taste, not a time waste!

Recommended from age 1+
5 minutes preparation time, 30 minutes cooking time

Ingredients:

• 600g butternut squash (or pumpkin)
• 1 sweet potato (or 2 potatoes)
• 1 fennel
• 1 red onion
• 1 carrot
• 1 parsley root
• 6 cloves of garlic (baked!)
• 2 tablespoons of olive oil
• 2 tablespoon of melted butter (optional)
• 1 l of water
• 2 dl of mandarin juice (or orange)
• 2 dl of cooking cream
• 1/2 teaspoon of ginger powder
• 1/2 teaspoon of cumin/fennel
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of sweet curry or cinnamon (optional)
• 1/3 teaspoon of salt (or even less)

First steps for Butternut Squash Splash Cream Soup:

Cut the cleaned vegetables, including the smaller butternut squash, 1 red onion, 1 fennel, 1 carrot, and the parsley root, into small to medium pieces. Place them in a pot. Using a high-pressure pot or cooker can help preserve flavours.
Add 1 litre of water (adjust if needed), 200 ml of mandarin or orange juice, and 1/3 teaspoon of salt to the pot.
Allow the vegetables to boil slowly for about 20-30 minutes, depending on your cooker.
Meanwhile, clean 6 cloves of garlic, wrap them in aluminium foil, and bake them in the oven.

Next steps for Butternut Squash Splash Cream Soup:

Allow the cooked vegetables to cool for 10-15 minutes.
Mash the baked garlic cloves and add them to the pot with the boiled vegetables.
Blend or mix the contents until creamy.
Add 200 ml of cooking cream and your chosen spices (ginger powder, cumin, nutmeg, sweet curry, or cinnamon). Blend or mix for a few more seconds.

Third step for Butternut Squash Splash Cream Soup:

Stir and cook the mixture slowly for an additional 2 minutes.

Last step for Butternut Squash Splash Cream Soup:

Pour Butternut Squash Splash Cream Soup into bowls. Garnish with pumpkin oil, almonds, pumpkin seeds or pine nuts, and chopped parsley leaves.
Serve the cream soup with toasted bread.

KLAR APPÉTIT!

Note: Be mindful of any potential allergens and avoid ingredients high in fat, salt, or sugar, especially when serving young children.

Taste and share your feedback or questions below!