INGREDIENTS PER 4 PEOPLE
butternut squash peeled, 1 – cut in small chunks
olive oil, 1 tbsp
butter, 1 knob
shallot, 1 (1/2 gold onion)
vegetable stock (you can use vegetable bouillon )
freshly grated nutmeg
steamed broccoli to serve
Stir-fry the shallot in a saucepan with oil and butter. As soon as the shallot softens, add the pumpkin, stirring with a wooden spoon. After a couple of minutes add the stock until it barely covers the pumpkin. Bring to boil and let it cook over moderate heat until the squash gets soft. Season with salt, pepper and nutmeg to taste, then blend. You should have a thick soup now, and you can add more stock if you like it thinner. Now, if using, you can add the cream and serve.
This soup is perfect if garnished with some steamed broccoli, on top.
Thanks to: Il Deborino