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Squash soup
During this period, I prepare soups almost daily. I often cook a large quantity and I leave it in a box in the fridge for the following days. It keeps well and for some it is even better when reheated.
In this soup, I put pumpkin, butternut, a potato and an onion.
To replace the salt, I discovered thanks to a friend, the Sapori.
It is a delicious aromatic mixture which has the particularity of being without preservatives.
It is mainly found on the Internet or in some organic stores.
After mixing the vegetables, I added a drizzle of walnut oil.
In fact, I have found that the nutty taste pairs wonderfully with these vegetables. Would it be a coincidence that we harvest them all in the same season? It’s up to you to answer this question by trying this little culinary trick.
It must also be recognized that when taking this photo, I clearly went back to childhood! Well yes, it must have been at least 10 years since I had not dug in a pumpkin. One thing is certain, it is as fun as before.
Here is my recipe:
AuthorBeauty FoodDifficultyEasyCut the pumpkin in half to empty the core with the seeds.
Proceed in the same way with the butternut squash.
Depending on the size and weight of your vegetables, you may only need to use one half. Freeze the other half or double the amounts to make more soup.
Peel and cut the pumpkin and butternut into cubes. Do the same with the potato.
Peel and cut the onion.
In a saucepan, pressure cooker or steamer basket, cook for about 20 minutes with the bouquet garni and the Sapori (replace with salt or vegetable broth)
The cooking time will depend on the cooking mode. For my part, I cook in a large pot of simmering water for 20 minutes.
Drain and put in a salad bowl before mixing with a hand blender. Gradually add the cooking juices to obtain the desired texture.
Add the rice cream and walnut oil at the last moment. Season with salt and pepper to taste.
Return to a saucepan over low heat to reheat and serve immediately with bread croutons, or crispy chickpeas.
Ingredients
Instructions
Cut the pumpkin in half to empty the core with the seeds.
Proceed in the same way with the butternut squash.
Depending on the size and weight of your vegetables, you may only need to use one half. Freeze the other half or double the amounts to make more soup.
Peel and cut the pumpkin and butternut into cubes. Do the same with the potato.
Peel and cut the onion.
In a saucepan, pressure cooker or steamer basket, cook for about 20 minutes with the bouquet garni and the Sapori (replace with salt or vegetable broth)
The cooking time will depend on the cooking mode. For my part, I cook in a large pot of simmering water for 20 minutes.
Drain and put in a salad bowl before mixing with a hand blender. Gradually add the cooking juices to obtain the desired texture.
Add the rice cream and walnut oil at the last moment. Season with salt and pepper to taste.
Return to a saucepan over low heat to reheat and serve immediately with bread croutons, or crispy chickpeas.
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