Dice 3 large slices of butternut squash, 1 carrot, and 1 onion. In a large pot, add 3 tablespoons of olive oil. Put the diced onion, carrot, and 3 cloves of garlic (optional) and start sautéing.
In another pot, place the diced butternut squash and grate 1 potato, then add it. Pour 1.5 liters of hot water over it and bring it to a boil.
After it boils, use a strainer to transfer the butternut squash and potatoes to the other pot with the carrots. Then add 1 cup of beef broth and 1 teaspoon of salt, and cook the vegetables until they become soft.
Next, add 1 cup of milk and stir it well, then bring it to a boil.
After cooking, use a blender to the soup until it reaches a smooth consistency. (If you want it even smoother, you can strain it through a fine-mesh sieve after used blender.) Add 1/2 teaspoon of turmeric and 1 teaspoon of black pepper and simmer for 5 more minutes.
After it's done, turn off the heat. After pouring it into serving bowls, drizzle 1 tablespoon of cream over each soup bowl. Serve hot. (1 tablespoon of cream for each soup bowl).
Enjoy your meal!
