Butternut Squash Soup with Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (butternut), approx. kg
- 30 g iner root, peeled
- 1 teaspoon curry powder
- 2 onion (s), finely diced
- 50 g butter
- 1 glass white wine
- 500 ml vegetable stock
- 300 ml cream
- salt and pepper
- Pumpkin seed oil, or crema the balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and remove the seeds. Cut the pulp into large cubes. Peel the ginger and cut into cubes.
- Melt the butter in a large saucepan and sweat the onions, pumpkin, curry powder and ginger colorless over medium heat for a few minutes. Deglaze with the white wine and reduce by half.
- Top up with the vegetable stock and cook the pumpkin until cooked. Add the cream and puree the soup with a hand blender. Season to taste with salt and pepper.
- Pour the soup into glasses and decorate with crema di balsamic vinegar or pumpkin seed oil.
- Roasted dates wrapped in bacon on a skewer, which are then placed on the glasses, go very well with it.
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