Butternut Squash Soup

Summary

Ingredients

• 1 small pumpkin (s) (e.g. butternut squash)
• 1 leek
• 1 onion (s)
• 1 piece (s) ginger, approx. 2 cm, peeled, cut into sticks
• 1 clove garlic
• 700 ml stock, approx.
• 1 shot double crème or whipped cream
• salt and pepper
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 dash chilli oil or pumpkin or walnut oil
• aguette (s) or ciabatta

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Instructions

1. Clean the pumpkin and vegetables and cut into pieces, toast them lightly in a saucepan in a little butter and olive oil (do not let them burn).
2. Pour in the broth and simmer on medium heat for 20 minutes. Purée finely with the hand blender, then season with salt, pepper and double crème to taste.
3. Drizzle with chili, pumpkin or walnut oil to serve. Serve with toasted baguette or ciabatta.