Butternut squash velvet soup

‘Be careful, don’t be late otherwise your beautiful clothes will be gone, your true identity will show and your carriage will turn into a pumpkin’ the fairy godmother said. I’m not sure what happens in fairytales but in real life getting a pumpkin out of nowhere is rather a good thing! Don’t be afraid to lose a carriage, to show who you really are and to end up with a pumpkin. A carriage is just a carriage, those who love you know already who you truly are and with the pumpkin you’ll cook tons of delicious food!

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the recipe

ingredients

for the soup

800gr. butternut squash
2 medium sized potatoes
1 leek
1 onion
5 carrots
2 garlic cloves
50gr. olive oil
1/3tsp. cayenne pepper
1tsp. smoked paprika
1tsp. curry massala
salt
black pepper

to serve

extra olive oil
60gr. barley rusks
some freshly grounded chili pepper

directions

Peal and chop in big pieces the pumpkin, potatoes, leek, onion and carrots. Peal the garlic as well and keep it whole.
Add the olive oil in a pot, warm it up and add the onion, leek and garlic until they get glazed.
Add the rest of the vegetables and cook for 2’-3’.
Add warm water to the pan until the vegetables are slightly covered.
Add all spices and cover the pot and boil in medium-low temperature for almost 30’ (until the pumpkin is softened).
When the soup is ready, transfer all the vegetable broth to a separate bowl. Add step by step some of it to the pot with the boiled vegetables while smashing them until you get the texture and thickness you like. Keep the rest of the broth in the fridge to use in another recipe.
Serve the soup warm with crunchy pieces of the rusk and…

Enjoy!

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