Creamy Butternut Squash and Semolina Soup

Estonians love their soups: cold in the summer months and hot, nourishing and rich during the winter. This soup can be made from all kinds of root vegetables, which are abundant in the late autumn and winter. The use of semolina in soups and puddings is typical of the region. This recipe is often made with swede, but butternut squash also works exceptionally well.