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Ingredients
4
servings
-
Butternut Squash
1 unit
-
Carrot
2 units
-
Onion
1 unit
-
Chicken broth cube
1 cube
-
Cream
2 tbsp
-
Olive oil
-
Salt
-
Pepper
-
Curry
Preparation
35 min
10 min
25 min
-
1
Cooking the vegetables
Sauté the sliced onion, diced carrots, and butternut squash in olive oil.
-
2
Adding liquid
Cover with water and add the chicken broth cube.
-
3
Simmering
Simmer covered for 25 minutes.
-
Blending
Add cream, blend everything together, season with salt and pepper.
How long does butternut soup last in the fridge?
It stores well for 3 to 4 days in the refrigerator, in an airtight container. Let it cool before storing to avoid condensation. When reheating, just simmer it gently to retain all its creaminess.
Can you freeze butternut soup?
Yes, you can freeze it! Pour into suitable containers or individual portions for practical use. It keeps for up to 3 months in the freezer; just thaw in the refrigerator before gently reheating.
What to serve with this squash soup?
This smooth and velvety soup pairs wonderfully with golden croutons, a drizzle of cream, or roasted pumpkin seeds for crunch. For a complete meal, accompany it with a slice of country bread, a mature cheese, or a light, tangy green salad.
Did you enjoy this recipe?
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