Hello beautiful people! I don't know you, but I still have lots of pumpkin / butternut squash in the fridge after Thanksgiving! So the first recipe I want to give you is a super quick and easy butternut squash soup! It's perfect for these freezing days!
Ingredients for 4:
1kg butternut squash / pumpkin
2 potatoes
1l vegetable broth
1 shallot
Pinch of nutmeg
Pinch of cinnamon
Salt
Oil
Bread
30 gr butter
Parmesan
2 slices of bread
Black Pepper
Method:
In a pan add the butter and the copped shallot
Let it cook for few minutes
Peel and chop the squash / pumpkin and the potatoes
Once the shallot are ready, add the potatoes and squash
Let it cook at medium heat for about 5 minutes. Make sure to stir!
Add 600l of the broth and lower the heat. Put on a lid and let it cook for about 20 - 30 minutes, or until the vegetables are soft.
Turn on the grill.
Once they are soft, use a blender. You will have a smooth and creamy soup. If you like it, add the parmesan in it. Let it cook for other couple of minutes at low heat.
In the meantime you can prepare your croutons. Cut the two slices of bread in cubes or however you prefer. Place them over a tray covered with oil. Place the in under the grill for about 10 minutes.
Once crispy, and the soup is ready, plate the soup and add the croutons. Add some pepper, and your how squash soup is ready!
You can reheat your soup the day after or freeze it for up to 2 months!
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