Butternut squash soup

Ingredients for 4 servings:

• 750 g butternut squash flesh, peeled and diced
• 2 tbsp olive oil
• 1 onion(s)
• 1 tsp thyme, dried, or 2 fresh sprigs
• 1 pinch of cinnamon
• some saffron
• some salt
• some white pepper
• some nutmeg
• 500 ml chicken broth
• 500 ml milk
• 2 tbsp cognac
• 1 cup sour cream
• Lemon peel, 3 pieces of an untreated lemon
• some pumpkin seed oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

South African

Sauté the onion in olive oil, then add the pumpkin cubes. Add the thyme, cinnamon, saffron, lemon zest, and broth. Bring to a boil and simmer for 15 minutes. Puree, add the milk, and season with salt and pepper. Season with cognac and serve with a teaspoon of sour cream. Add a few drops of pumpkin seed oil.