For a light and healthy winter dinner, this vegetarian butternut squash soup recipe is ideal. Delicious, quick, and easy to make, this soup will delight your taste buds.
Peel the onion, cut it in half and place it in the blender. Blend on turbo mode for 10 seconds.
Wash and peel the butternut squash, the pumpkin, and the carrot, then cut into pieces (remove the seeds).
Add the pieces of butternut squash and carrot to the bowl, add the olive oil, then blend for 20 seconds at speed 5.
Pour the broth, season, then start cooking for 35 minutes/speed 1/100°C.
At the end, blend for 1 minute at speed 5.
Finally, adjust the seasoning and serve hot.
0 servings
4
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