Squash Cream Soup
How do you make squash and potato cream soup?
Sauté chopped shallot and add squash pulp and chopped potatoes. Cover with hot milk and vegetable broth, then cook covered for 20 minutes until soft. Blend the vegetables into a smooth cream, stir in vegan butter for shine, and serve decorated with sunflower and squash seeds.
Besides being delicious, this dish brings me beautiful and pleasant memories; it is one of my mom's favorites. When she comes to visit me, I make it for her and I love seeing how she enjoys it with excitement and pleasure. It is so creamy and delicate that even my children adore it.
The screen will not turn off while you cook.
Servings: For 4 people
Ingredients
- 600 g squash pulp (green-skinned squash)
- 300 g potatoes
- 1 shallot
- 30 ml extra virgin olive oil
- 20 g vegan butter
- 200 ml unsweetened milk (unsweetened soy milk for the vegan version)
- 500 ml vegetable broth
- Squash and sunflower seeds to taste
Instructions
Clean the squash by removing the peel, seeds, and all internal fibers. Cut it into small cubes and set aside.
Peel and wash the potatoes well, cut them into small cubes, and set aside.
Prepare the vegetable broth.
Start heating the milk.
Heat the oil in a pot and sauté the finely chopped shallot.
Process the squash cubes in a food processor. If you do not have one, you can chop them very finely with a knife.
Add the squash to the pot with the sautéed onion and mix.
Finely chop the potatoes, or process them in the food processor as well, and add them to the pot.
Mix and add the hot milk and hot broth. Cover with the lid and cook for about 20 minutes, stirring from time to time. Add salt if necessary.
At the end of cooking, blend with an immersion blender.
When it is smooth and lump-free, add the butter and mix. Let it rest for about 10-15 minutes. Serve very hot and decorate with the seeds.
Enjoy your meal!
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- 600 g squash pulp (green-skinned squash)
- 300 g potatoes
- 1 shallot
- 30 ml extra virgin olive oil
- 20 g vegan butter
- 200 ml unsweetened milk (unsweetened soy milk for the vegan version)
- 500 ml vegetable broth
- Squash and sunflower seeds to taste