Butternut squash soup
Kitchen: MediterraneanDifficulty: SimplyServings
4
ServingsPreparation time
5
MinutesCooking time
30
MinutesTotal time
35
MinutesIngredients
1 butternut squash (roast the seeds and use as a garnish at the end, as these are super high in protein).
1 leekÂ
1 onion
1 piece of ginger, approx. 2 cm , peeled, cut into strips
1 clove garlic
700 ml vegetable broth
1 dash vegan crème fraîche
Sea salt and pepperÂ
1 tablespoon olive oilÂ
1 dash chili oil or pumpkin or walnut oil
Instructions
- Wash the butternut squash and vegetables and cut into pieces. Roast the pumpkin seeds with a little oil in the oven. Then lightly roast the cut vegetables in a saucepan in a little margarine and olive oil (do not burn).Â
- Pour in the broth and simmer on medium heat for 20 min. Puree finely with a hand blender, then season with sea salt, black pepper and vegan crème fraîche.
- To serve, drizzle with chili or pumpkin or walnut oil. Serve with toasted, toasted baguette or ciabatta (moisten the old, stony bread with a little water and bake in the oven for about 10 minutes at 180 degrees until crisp). Finally, garnish with roasted pumpkin seeds.
