in Soup Recipes

Butternut squash soup à la Didi

updated

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Ingredients for 4 servings:

  • 800 g butternut squash
  • 1 m.-large shallot(s)
  • 800 ml beef broth
  • 200 g crème fraîche
  • Salt and pepper, white
  • nutmeg
  • chili flakes
  • cress
  • butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel, deseed, and dice the pumpkin. Finely chop the shallot and sauté in butter until translucent. Add the pumpkin and sauté. Pour in the broth and simmer for 25-30 minutes. Then puree until smooth. Stir in the crème fraîche and season with salt, pepper, and nutmeg. Garnish with chili flakes and cress, if desired, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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