6 Jul 2013

Butternut squash soup

Hi guys! Here is one of the recipes I was talking about in my previous post: Butternut squash soup with spicy chorizo and toasted pumpkin seeds :) This is a creamy soup with hints of spice, and a good recipe if you want something healthy. This is how you make it:

For 4 portions, peel and chop one union along with one clove of garlic and half a red chili pepper into tiny pieces. Cut about 500 grams of butternut squash into pieces, and don't forget to remove the peel. Heat up a nonstick pot and add some olive oil. Cook the onion, garlic, chili and butternut squash for about 10-15 minutes, stirring occasionally.

In a big metal pot, heat up 5 dl of water along with one block of chicken stock. If you have your chicken stock already blended then just use 5 dl of that. Bring to a boil, and after the veggies has cooked, add them to the chicken stock. Cook for 15 minutes.  

Remove the pot from the stove and use an
immersion blender to mix the soup into a creamy consistency. We don't want any lumps or chunks, so mix well. Add 2 dl of cream and bring the soup back to a boil. Once boiling, season with salt, pepper and a squirt of lemon juice. Stir, and let simmer on the stove, but turn off the heat.

Heat up a clean and dry frying pan to a high temperature. Add a few tablespoons of pumpkin seeds to the pan and toast them. You will hear a popping sound and the seeds will get a brown coat. Stir the seeds so that both sides gets toasted. The toasting only takes about a minute. Put toasted seeds to the side.

Chop some chorizo with high meat content into pieces (mine was 90% meat). Cook them in the frying pan until golden, and drain the excess fat on a paper towel.

Pour the soup into bowls and garnish with some of the toasted pumpkin seeds and chorizo. In a side bowl, add some spinach with the rest of the seeds and chorizo. And there you have it! The dish is ready to serve :D

I hope you have enjoyed this recipe! Have a great Saturday in the sun! :D    

xo, Sanna

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