Butternut Squash and Brie Soup
Servings: 4
Calories:
Ingredients
- 1 onion
- 2 cloves garlic
- 500 g frozen butternut squash
- 100 g carrots chopped (optional, for a touch of sweetness)
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon optional, for a warm, spiced flavour
- 1 vegetable stock pot or cube
- 100 g Brie rind removed and cubed
- salt and black pepper to taste
Instructions
- Add the chopped onions, crushed garlic, frozen butternut squash, optional carrots, vegetable stock pot/cube, nutmeg, and cinnamon (if using) to the soup maker. Top up to the line with hot water.
- Select the smooth soup function on your soup maker. It should take around 30 minutes depending on your soup maker.
- Once the soup cycle is complete, open the lid and stir in the Brie cubes. The heat of the soup should melt the cheese.
- If the Brie isn’t fully melted, use the blend function for about 30 seconds to ensure a silky-smooth texture.
- Season with salt and black pepper to taste.
- Optionally serve garnished with thyme, croutons, or a drizzle of cream.
