I had a butternut squash from the Bachfeldhof in my fruit and vegetable box. I immediately looked up what I could do with it. I decided on a creamy pumpkin soup.
Photo by Sabine, meinhaushalt.at
Read also: Minestrone soup recipe
Peel the butternut squash and cut it into small pieces.
Also cut the onion, leek, carrot, and celery into small pieces.
Peel the potatoes and cut them into small pieces.
Put all the ingredients into a pot and fill with water.
Let the vegetables simmer until soft; this takes about 20 to 30 minutes.
Use an immersion blender to puree the cream soup until smooth.
Add the heavy cream and season the soup with salt, pepper, black cumin, and dill.
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