Name: Creamy Butternut Squash & Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 leek; 3 medium potatoes, peeled and chopped; ½ butternut squash, peeled and diced; 2 carrots, peeled and chopped; 1 clove of garlic, minced; 1 small onion, chopped; 1 ½ teaspoons salt; 1 teaspoon pepper; 1 to 1.2 liters hot water; 100g light cream (or substitute with 3 portions of Kiri paneer); 1 tablespoon olive oil

Directions

1. Step

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant.

2. Step

Add the chopped potatoes, carrots, leek, butternut squash, and Kiri paneer (if using as a substitute for cream). Season with salt and pepper, then pour in 1 liter of hot water. Bring to a boil, then reduce the heat and cover.

3. Step

Simmer for about 30 minutes until the vegetables are tender. Stir occasionally.

4. Step

Once cooked, blend the soup until smooth using an immersion blender. If using light cream, stir it in at this stage. Adjust the consistency with additional hot water if needed.