Butternut Squash Soup with Ginger

Summary

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

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Instructions

1. Peel the pumpkin and remove the seeds. Cut the pulp into large cubes. Peel the ginger and cut into cubes.
2. 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.
3. 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.
4. Pour the soup into glasses and decorate with crema di balsamic vinegar or pumpkin seed oil.
5. Roasted dates wrapped in bacon on a skewer, which are then placed on the glasses, go very well with it.