for 4 people
50 g butter, 125 g diced vegetables (onions, leek, celery), finely chopped, 500 g squash, 1 1/4 l soup, 50 ml cream, 25 g butter, 100 g potatoes cut into cubes, salt and pepper, 1 tsp whipped cream
Peel the squash, clean and cut into cubes. Heat 50 g of butter in a pan, add the diced vegetables (onions, leek, celery) and simmer. Add the squash and potatoes and briefly simmer together. Pour on the soup and cream, season with salt and pepper and bring the soup to the boil, stirring continuously. Leave to cook for half an hour, skimming off the foam several times. Purée the soup in the mixer, add 25 g of butter and return to the boil. Season with salt and pepper.
Cooking time: approx. 30 minutes
Tip:
Before serving, add a small spoon of whipped cream to the centre of the soup, plus a couple of drops of pumpkin oil.
