Butternut Squash Soup

Ingredients

• 1 large butternut squash
• 1 onion
• 3 cloves garlic
• 750 ml vegetable broth
• 100 ml cream
• 1 tsp nutmeg

Instructions

1. 1

   Roast halved squash at 200°C for 40 min. Scoop out flesh.

2. 2

   Sauté onion and garlic. Add squash and broth. Simmer 15 min.

3. 3

   Blend until smooth. Stir in cream and nutmeg.

4. 4

   Serve with crusty bread and a swirl of cream.