Butternut squash soup
Pumpkin is the undisputed queen of autumn... Among the most heartening special dishes, pumpkin cream is the beautiful side of autumn! Butternut squash soup is a vegetarian first course that enlivens and colors autumn meals. Pumpkin soup, a creamy and very easy first course to eat with croutons baked in the oven and flavored with rosemary, one of my favorite dishes, as you know, since I love pumpkin and every year when it arrives I am always the first to buy it. Pumpkin soup is also one of your favorite recipes, isn't it? You can prepare it in no time and everyone will love it... My wife excluded, of course, since by now you know that she doesn't like zucchini and pumpkin, but maybe it's also a bit my fault because I always insist on preparing a thousand different dishes with pumpkin and zucchini and I think she got annoyed by eating them. Do you like pumpkin? Would you like to try to prepare the pumpkin soup with me? Let's start looking at all the ingredients and the recipe right away! Ah... And now... Well, fasten your apron...!
Ingredients
1 kg pumpkin500 ml vegetable broth1 onionextra virgin olive oilsaltPepper
Preparation
Clean the pumpkin and remove the skin and seeds. Cut the pumpkin into medium-small pieces. Put 5 tablespoons of extra virgin olive oil in a saucepan and heat them up, then cook the sliced or finely chopped onion. Let it flavor for a few minutes then add the diced pumpkin. Turn and cook for 5 minutes over high heat then add the broth, reduce the heat to low and cover with the lid. Cook the pumpkin for about 20/25 minutes until soft. With an immersion blender, blend all the mixture until you get a smooth and homogeneous cream. Season with salt only if necessary because the broth is already tasty enough. Now your pumpkin soup is ready. Serve it with a drizzle of extra virgin olive oil and ground pepper powder, possibly with croutons baked in the oven with oil and rosemary.
NoteYou can decide to serve it normally or add 100 ml of fresh liquid cream or 100 grams of grated Parmesan cheese. If you want, you can also cook the pumpkin in the oven and then blend it directly together with the broth, but you will need a larger dose because in the oven the pumpkin will dry out a lot.
Pumpkin is the undisputed queen of autumn... Among the most heartening special dishes, pumpkin cream is the beautiful side of autumn! Butternut squash soup is a vegetarian first course that enlivens and colors autumn meals. Pumpkin soup, a creamy and very easy first course to eat with croutons baked in the oven and flavored with rosemary, one of my favorite dishes, as you know, since I love pumpkin and every year when it arrives I am always the first to buy it. Pumpkin soup is also one of your favorite recipes, isn't it? You can prepare it in no time and everyone will love it... My wife excluded, of course, since by now you know that she doesn't like zucchini and pumpkin, but maybe it's also a bit my fault because I always insist on preparing a thousand different dishes with pumpkin and zucchini and I think she got annoyed by eating them. Do you like pumpkin? Would you like to try to prepare the pumpkin soup with me? Let's start looking at all the ingredients and the recipe right away! Ah... And now... Well, fasten your apron...!
Ingredients
1 kg pumpkin
500 ml vegetable broth
1 onion
extra virgin olive oil
salt
Pepper
Preparation
Clean the pumpkin and remove the skin and seeds. Cut the pumpkin into medium-small pieces. Put 5 tablespoons of extra virgin olive oil in a saucepan and heat them up, then cook the sliced or finely chopped onion. Let it flavor for a few minutes then add the diced pumpkin. Turn and cook for 5 minutes over high heat then add the broth, reduce the heat to low and cover with the lid. Cook the pumpkin for about 20/25 minutes until soft. With an immersion blender, blend all the mixture until you get a smooth and homogeneous cream. Season with salt only if necessary because the broth is already tasty enough. Now your pumpkin soup is ready. Serve it with a drizzle of extra virgin olive oil and ground pepper powder, possibly with croutons baked in the oven with oil and rosemary.
Note
You can decide to serve it normally or add 100 ml of fresh liquid cream or 100 grams of grated Parmesan cheese. If you want, you can also cook the pumpkin in the oven and then blend it directly together with the broth, but you will need a larger dose because in the oven the pumpkin will dry out a lot.
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