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Butternut squash soup

Cook time: 0 min.
Servings: 4

Ingredients for Butternut squash soup

Broth (chicken or vegetable)
A little cream (can be omitted or soy cream can be used)
1Butternut squash
1Large onion
1-5Chili's (depending on taste)
3-5cloveGarlic (depending on taste)

Instructions for Butternut squash soup

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

Slice the squash into two half, scrape the kernels and put it in a dish greased with olive oil. The meat side should turn downwards. Bages v. Approx. 200 degrees until the squash is soft (plug fork through the skin to check). It takes about an hour.

Chop onion, garlic and chilli and put them on the forehead in a little olive oil until the onions are soft.

Scrape the meat out of the squash and into a blender, add the fried onions / chili and broth as needed (NB: the soup can also be blended with a spelled blender directly in the saucepan).

Pour the mixed soup into a pan and warm up, the soup should not boil. Add a little cream and taste with salt and pepper and possibly. Little nutmeg.

Server with homemade bread or garlic cloves. (Possibly creme fraise in the soup)

TIP! Store the kernels from the squash, rinse them and shake them in a little oil and salt on the forehead. Lay them on a piece of kitchen roll so that the grease is sucked out. They can be sprinkled over the soup or eaten as a snack.