Butternut squash soup to fall to the ground

Ingredients

For 6 servings

• •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

Method

1. 1.Preparation of squash and onion
2. 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. 3.Seizure of vegetables
4. 4.Heat the oil in a pot before browning the chiseled onion. Add the squash dice. Simmer for 10 minutes over medium heat.
5. 5.Add spices, broth and cooking
6. 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. 7.Mixing and adding cream
8. 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. 9.Soup service
10. 10.Serve well hot in hollow plates.