Butternut Soup

Autumn brings with it cold weather but also all the delicious pumkins types, perfect for a warm and comforting soup. Usually I make a vegetable broth to make the soup have a richer taste but here I changed the broth for a lot of spices. That way it was super easy and a lot faster to make.

You can change the butterbut for other pumkin/squash types. Also if you want the soup to be lighter in texture don't use any potatoes, you can put more sweet potaotes instead.

Let's get to work:

1 big onion

Butternut 1 Kg

1 small sweet potato

4-5 small potaotes

1/2 tsp tumeric

1/4 tsp nutmeg

1/4 tsp coriander seeds powde

1/4 tsp ginger powder

pumkin spice

3 Cardammon seeds

2-3 bay leafs

Dry rosmarin and thymian

Salt and pepper

Directions:

1. Fry the onion with a bit of oil for about 5 minutes.

2. Add all the spices and fry for another 2 minutes.

3. Add the butternut, sweet potatoes and potatoes cut into cubes and add water that goes about 1-2 cm above all the veggies.

4. Cook for about 40 minutes on medium heat. The veggies should be very soft/falling a bit a apart by now.

5. Take out the bay leafs. Grind it all together using a hand mixer.

6. Cook for anohter 5 minutes, Correct falvors if necesarry and serve.

**To add more flavor you can add celery, parsley or other herbs to the cooking part and take it out when you take out the bay leafs.