Nutmeg squash soup
Nutmeg squash (or butternut squash) soup is hoursst-have recipe. The mild flavor and soft texture of this orange vegetable lends itself perfectly to making very tasty and nutritious velvety soups. A really easy recipe to prepare!
Ingredients :
- 1 kg nutmeg squash
- 100g onion (i.e. 1 large onion)
- olive oil
- butter
- sour cream
- salt pepper
Preparation :
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1
Prepare the ingredients by peeling the onion and chopping it. Then peel the nutmeg squash. Watch your fingers. To secure the maneuver: follow the deep grooves of the squash with a large, sharp, wide-bladed knife. You will then peel each quarter and remove the hourskin seeds.
Technical moves
Carve an onion
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2
Reserve the hourskin seeds. Wash them, dry them, spread them out on a baking sheet lined with a sheet of parchment paper. Preheat the oven to th. 6 (180°C) and grill them for a good ten minutes.
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3
Heat a generous drizzle of olive oil in a heavy-bottomed casserole or saucepan. Sweat the onion then add the squash cut into regular pieces. Brown it lightly.
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4
Then cover with cold water. Season with salt and pepper and bring to a boil over high heat. When the water boils, reduce the heat to medium-low and simmer for 30 minutes.
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5
Blend the soup with an immersion blender. Add butter or cream – or both! Blend again and serve immediately, sprinkling the soup with the roasted hourskin seeds.
Tips
For an even smoother nutmeg squash soup: add 2 peeled, washed and chopped potatoes to your squash. The soup will gain in texture.
