I looooove squash! And this butternut squash soup is my favorite when it comes to using squash in my kitchen. This soup is super light, flavorful and so quick and easy to make! There are multiple theories about the origin of the pumpkin soup, yet if it was Italian, it would definitely be one of the best Italian recipes when it comes to soups! Making the pumpkin requires only a couple of ingredients and less than half an hour of time.
The butternut squash soup can be made in so many different ways. I love the combination of the ingredients you will find in this recipe. Oh and spices! The nutmeg, cinnamon, even cloves make this pumpkin soup even more delicious. I love experimenting with spices, hope you will find your favorite mix, too!
You may want to make this butternut squash soup without potatoes. Be ensured that you will still have a very tasty soup at the end! I like adding some potatoes as they make the consistence dense. If you prefer to make the soup with squash only, the result will be amazing.
Do you ever eat pumpkin soup in the summer? Let me confess, I sometimes do! The good thing about it is that it can be eaten even cold! And I love having the butternut squash soup in winter. I know what I am going to make for lunch next Saturday, want to join me? 🙂
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Ingredients
Instructions
- Take a large sauce pan and fill it with water, let it boil and add salt
- When the water is boiling, add squash and potatoes, pepper, let them boil for at least 15 minutes (check occasionally)
- In the meantime, get the bacon ready by frying it in a pan, then add the garlic (if you add garlic together with the bacon, it will start burning)
- When the veggies are ready, take the immersion hand blender and blend it well
- Pour the soup to your dish and add the blue cheese and bacon - your butternut squash soup is ready!
Notes
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