Butternut-squash soup

If there is something I don't like about cooking, then it is eating alone afterwards. Fortunately, it doesn't happen that often. However it did happen yesterday. So when I was thinking about who to share the great recipe with, I figure out: why not to share it with the rest of the world? So here you go: Creamy Butternut Squash Soup (no cream added haha). The recipe is following below for you who are interested. 

I hope you had wonderful weekend!

L

xx

Creamy Butternut Squash Soup

                 On a olive oil (or butter) fry a medium onion until golden. Then add 3 or 4 medium carrots, 1 butternut squash, 3 potatoes -everything cut on cubes and a couple of leaves of sage or basil  Pour 4 cups of vegetable broth and cook until all ingredients get soft. When you are done, then use a mixer to make the puree, finish with salt and pepper and you are all done! Simple, easy and delicious!

                  You can also experiment with other spices. I love typical fall spice- nutmeg which fits the soup just right or you can sprinkle some cayenne pepper on it as I did (but watch out how much you use if you are not fan of hot food). If you feel like it is not tenuous enough, then just use little bit of coconut, almond or regular milk. 

                                                    Enjoy!

I put the rest into small boxes and freezed it, so it is ready to go for another time.