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RECIPE

Autumn squash cream soup

Ingredients / for 1 serving 500g autumn squash 500g onion 200ml milk 200ml fresh cream (100ml for adjusting concentration, 100ml for whipping cream) 10ml olive oil a pinch of salt and white pepper

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    1. Peel autumn squash and cut into 2x2cm pieces. Cut onion in equal size. Squeeze the autumn squash, onion and a cup of milk using Juicepresso. 2. Boil juice and pulp from step 1 in a pot and add 100ml fresh cream for adjusting concentration. Boil and stir over medium heat until it simmers. 3. Strain mixture from 2 through a sieve, and boil again until it becomes thick. Season with salt and pepper.4. Stir the remaining 100ml fresh cream with a whisker until the cream foams a little. 5. Pour the soup on a plate. Serve with 1tsp of whipped cream and olive oil on top
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