Butternut soup gluten free

Ingredients for Butternut soup gluten free

Instructions for Butternut soup gluten free

To prepare the Butternut soup gluten free recipe, please follow these instructions:

The squash is split and the cores are scrapped out.
The kernels can be rinsed for meat, salted and roasted in oil either on the forehead or in the oven with the Squash.

The squash is rubbed in about a tablespoon of oil and puts the meat side upwards into a 200g hot oven for about 1 hour. If you turn the flesh side down, you can do it too, but it is liquid and you have to put it in a dish. I only have it on baking paper in a frying pan ...

While baking in the oven, an onion, 4-5fed garlic, 1-2 chilies-dependent on strength and one's personal taste is chopped; It should be a good idea to be really good, but you decide it yourself.
It all roast on a pan with a little olive oil and when the bulbs are transparent add a broth of cubes and about ½ liter of water. If you want the thinner like real soups, you're just kidding more, but then energy distribution does not quite matter.

Now Butternutten is also finished; The crust is taken off, it all blends together (I use a spelled blender), topped with the salted grains

tips:
See more recipes on; Livskrusninger.dk Energy per. 100 g .: 31 kcal Carbohydrate 7.4 g Protein 1.3 g Fat 0.2 g Dietary fiber 1.2 g