I googled some ideas but ended up making this soup recipe by myself. I baked some sun-dried tomato muffins to go with the soup. I used the pumpkin seeds in muffins.The muffin recipe can be found here.
Creamy Butternut Squash Soup
500g butternut squash
1 big onion
1 clove of garlic
2 small carrots
2 medium sized floury potatoes
½ chicken Fond du chef
½ vegetable Fond du chef
1 dl cream
1 tbls canola oil
water
Wash the squash well. Cut it in half and take out the seeds. Keep the seeds, you can use them on the muffins. Cut the squash (no need to peel it) in small pieces.
Cut the onions, peel the carrots and potatoes and cut in pieces. Slice the clove of garlic.
Heat the oil in a pot, add the onion. Add the garlic, carrot, potato and squash pieces. Add the fond du chefs and enough water to cover the vegetables. Simmer about 40 minutes or until the squash is soft. Run the soup smooth with blender. Add cream. Check the salt (add if needed) and heat up. Serve with muffins.
