Thursday, 20 March 2014

butternut squash soup

A while back, Irene and Nadja asked how I made my butternut squash soup. It was the first time I used this kind of vegetable, and to be honest, I'm pretty happy with the result. 

1,5 onion, chopped
4 cloves of garlic, chopped
1 tbs olive oil
700 g butter nut squash, diced
3 carrots, diced
1 dl red lentils
1 l water and fond cups or homemade stock
1 dl cream
2 tbs soya sauce
1 ts cumin

Fry onion and garlic in olive oil. Add diced butter nut squash, carrots, lentils, fond cups and water. Boil until vegetables are tender, puree. Add cream, soya sauce, cumin and pepper. Reheat if needed. Serve with homemade croutons.

Yield: ca 4 servings, depending on how hungry you are.

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