Butternut squash soup to fall to the ground
- Total time
- 1 h 10
- servings
- 6 servings
- Dish type
- Starter
Auto-translated · View original
Prep
10 min
Cook
1 h
Total time
1 h 10
Ingredients
Ingredients
- 1 1 Butternut squash
- 1 1 Onion(s)
- 1 1 cube(s) Cubic bouillon(s)
- 2 c. à soupe 2 tablespoons Olive oil
- 1 c. à soupe 1 Tbsp Fresh Cream
- 1 1 pinch(s) Muscade
- 1 1 pinch(s) Cumin
- 1 1 pinch(s) Salt
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preparation of squash and onion
- 2
Peel the squash and cut it into 1 cm thick slats. Sweep them and slice them into 4 cm dice. Peel and finely chop the onion. Book.
- 3
Seizure of vegetables
- 4
Heat the oil in a pot before browning the chiseled onion. Add the squash dice. Simmer for 10 minutes over medium heat.
- 5
Add spices, broth and cooking
- 6
After this time, incorporate the crumbled broth cube, salt, nutmeg and cumin. Moisturize with water. Cover the pot, and simmer the butternut squash soup for 50 minutes over medium heat.
- 7
Mixing and adding cream
- 8
Then mix the soup with a plunger until you get a smooth and creamy velvet. Then add the cream and mix again for a few minutes. Correct seasoning if necessary.
- 9
Soup service
- 10
Serve well hot in hollow plates.
Nutrition
- calories
- 42
- fatContent
- 1.5
- fiberContent
- 2
- sugarContent
- 2.7
- sodiumContent
- 0.32
- proteinContent
- 1.1
- carbohydrateContent
- 6.2
- saturatedFatContent
- 0.5
Indicative values from the source, for the original recipe.
Source : cuisineaz
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!