Summary

Ingredients

• 1 butternut squash (se)
• 2 onions)
• 2 potato (s), floury cooking
• 0.5 liter ½ meat broth or vegetable broth
• some salt and pepper
• some paprika, hot as rose
• some paprika powder, noble sweet
• some Tabasco
• 0.5 clove ½ garlic
• 1 piece (s) ginger root, approx. 3 x 3 cm
• some lemon juice and orange juice

Print Recipe Pin Recipe

Instructions

1. Peel and dice the butternut, onions and potatoes. Then sweat everything with a little butter or oil. Until everything has gotten good heat. Then deglaze with the broth and simmer for about 20 minutes.
2. Chop everything up with the hand blender, with a little bit or nice and creamy, depending on your preference.
3. Then season to taste with salt, pepper and the paprika spices. Peel the ginger and garlic and add grated to the soup. A little lemon and orange juice for freshness and Tabasco for the spiciness and your soup is ready.
4. I still put some heavy cream in there, but everyone can decide that for themselves.