Squash cream soup
Ingredients:
- 17.63 oz. of squash (or pumpkin)
- 17.63 oz. of vegetable broth.
- 6.76 fl oz. of milk.
- 1 medium onion.
- 1 clove garlic.
Necessary amount:
- Oil.
- Salt.
- Pepper.
Optional
- Nutmeg.
- Milk cream.
Procedure:
Heat a little oil and sauté the onion with the garlic in a pot.
Add salt and pepper and when the onion is transparent, add the squash chopped up into cubes (it is not necessary for the vegetables to be cut very small since we are going to process them later).
Add the broth and milk (we can make it 100% with broth, but the milk gives it more creaminess).
Cook covered for about half an hour over medium / low heat or until the squash is soft.
Pass the preparation to a blender or processor and crush the mixture.
You can season our soup with a pinch of nutmeg and a splash of cream.
Bon Appétit!
#Soup
#Creamsoup
#Squashsoup
** Follow us on Instagram **
/ libroderecetasargentina