We love this time of year! Not only because of Halloween and the costumes and candy, but also because we find pumpkins in every corner. We love all of the produce available at this time of the year, including pumpkin and squash, and especially the comfort foods we can make from them.

Let’s get to the kitchen and prepare this delicious butternut squash soup. You will surely love the creamy texture as much as we do. It’s the perfect dish for vegetarians and vegans because it’s dairy free!

Butternut Squash Soup

2 cups cubed butternut squash
2 carrots, cubed
1 white onion, finely chopped
1 leek, chopped
4 Yukon Gold potatoes, diced
2 tablespoons olive oil
Salt to taste
Ginger root
Oregano leaves
Croutons (optional)

Butternut Squash Soup
Let’s start by preheating the 3 Litre Utensil. When ready, reduce the heat and add the olive oil. Add the onion and the leek, and sauté until translucent. Stir in the butternut squash, potatoes and carrots, and let them cook until caramelized.

Add enough water (or vegetable broth if prefered) so that it covers all of the vegetables. Increase the heat, and cover the utensil with the Nutri ✓ Sensor in the open position. Once you hear the whistle, close the steam vent, reduce heat to low and cook for 20 more minutes.

Butternut Squash Soup

After 20 minutes, uncover the utensil and check the texture of the soup. If it is too thick, add a little bit more water or broth. Season with salt and pepper, then grate in about 1 teaspoon of ginger directly into the utensil using the 3 Litre Grater/Steamer Tray. Stir again with the Spoonula, and use an immersion blender, if you have one, to crush any remaining chunks of vegetables.

Serve the soup in festive bowls and garnish with oregano leaves and croutons. If you want to really show off in front of your friends and family, and wow them with the no-drip lip feature of your Rena Ware cookware, serve the soup at the table, pouring directly from the utensil into the bowls.

Now, it is time to enjoy Halloween, and the merry season to come!