Creamy Butternut Squash Soup with Croutons
(0 votes)
(0 votes)
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.
