German Butternut Squash Soup - Kuerbissuppe
Savory German butternut squash soup, creamy & comforting.
Servings: 4 people
Calories: 334kcal
Equipment
- Immersion Blender or Blender
Ingredients
- 1 medium Butternut Squash peeled, seeded, and cubed
- 1 large Onion chopped
- 2 coves Garlic minced
- 1 large Potato peeled and cubed
- 4 cups Vegetable Broth
- 1 cup Heavy Cream or Coconut Milk (for a vegan alternative)
- 2 tbsp. Olive Oil
- 1 tsp. Ground Cumin
- ½ tsp. Ground Nutmeg
- Salt & Pepper to taste
- Roasted squash seeds for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.1 large Onion, 2 tbsp. Olive Oil, 2 coves Garlic
- Stir in the cubed butternut squash and potato, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are soft.1 medium Butternut Squash, 1 large Potato, 4 cups Vegetable Broth
- Use an immersion blender or transfer the soup to a blender, and blend until smooth. If using a blender, return the soup to the pot.
- Stir in the heavy cream or coconut milk, cumin, nutmeg, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.1 cup Heavy Cream, 1 tsp. Ground Cumin, ½ tsp. Ground Nutmeg, Salt & Pepper
- Serve hot, garnished with roasted squash seedsRoasted squash seeds
Nutrition
Calories: 334kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 1083mg | Potassium: 803mg | Fiber: 5g | Sugar: 10g | Vitamin A: 21353IU | Vitamin C: 43mg | Calcium: 155mg | Iron: 2mg