Butternut squash soup

and croutons with whole wheat

  • 40 min.
  • 2 pers.
Recipe by Michala Kramer


  • 1 tbsp. Olivenoil
  • 2 clove of garlic
  • 1 butternut squash
  • 1 liter vegetable broth
  • 1 bag of Earth Control Croutons - Whole Wheat
  • Salt and pepper
  • Evt. 2 tbsp. sour cream


Heat the oil in a saucepan on medium heat. Add finely pressed garlic and cook for a few minutes.

Then remove the peel from the butternut squash and cut into small cubes. Add the pieces in the pan with 1 liter
vegetable broth. Simmer for 20-25 minutes. until the squash pieces are completely soft.

Gently mix it all together in a blender until you have a creamy and delicious consistency.

Pour the soup into bowls along with 1 tablespoon. cream fraiche and crispy whole grain croutons on top.

Bon appetite!

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