Creamy Butternut Squash Soup with Croutons

0
Average: 0 (0 votes)
(0 votes)
Creamy Butternut Squash Soup with Croutons
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 Butternut squash
750 milliliters Beef stock
200 milliliters milk
salt
freshly ground peppers
freshly grated Nutmeg
4 Tbsps Crème fraiche
Cress
Pumpkin seed oil
5 slices white bread
1 garlic clove
butter

Preparation steps

1.

Peel pumpkin, halve and remove seeds and fibers, cut into small pieces. Bring beef stock and pumpkin to a boil in a saucepan. Cover and simmer on medium heat for 20 minutes or until pumpkin is soft. Puree with an immersion blender. Add milk and bring to boil, stirring. If soup is too thick, add a little more milk. Season with salt, pepper and nutmeg. Add 1-2 teaspoons of pumpkin seed oil.

2.

Pour soup into soup bowls. Top each bowl with 1 tablespoon of creme fraiche and sprinkle with croutons and cress. Serve.

3.

Prepare croutons before serving soup. Rub bread slices with garlic on both sides, cut into cubes. Heat 1 tablespoon of butter in a pan and cook bread cubes on all sides until golden brown. Drain on paper towels.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks