Squash soup with peas

Ingredients for Squash soup with peas

Instructions for Squash soup with peas

To prepare the Squash soup with peas recipe, please follow these instructions:

Cut 1/3 of one squash, divide it along, scrape the soft meat and style the shells aside. Cut the meat and the rest of the squash into cubes. Ready the onions in the butter, add the squash cubes, 2/3 of the peas and half of the basil. Turn it all well, add broth and boil for 15 minutes. Add the rest of the basil, blend the soup or purge it through a sieve and pour it back into the pan. Add the cream, cook the soup lightly and taste. Cut the squash shells into small cubes and cook them and the rest of the peas in the soup for the last 2 minutes if the soup is served hot. If it is served cold, the peas and peas are raw in the soup.