Fine butternut squash soup with a twist
I made pumpkin soup for the first time today - free muzzle - and it tasted sensational. My mom and dad, for whom I made up my mind today, were really happy and excited, so I wanted to tell you the recipe right away.
ingredients
- 1 carrot
- 2 onions
- 4 potatoes (floury or not, no idea - potatoes just * grin *)
- 1 butternut squash (also called butternut)
- 1 apple
- 1 cup of crème fraiche
- some flour
- Broth (I had Wela Delikatessbrühe)
- Spices to taste (I took herbs of Provence and oregano)
preparation
- First, cut the potatoes, pumpkin, carrot and apple into cubes. Peel the pumpkin and scrape out the fibers and seeds in the middle with a spoon.
- Then, as you know, the two onions are cut into small pieces and fried in a large (!) Saucepan with a little glassy oil, but they should not turn brown.
- Now the flour comes into play for the roux. Add 1-2 tablespoons flour with stirring to the stewing onions. That gives a pretty solid mass and one has to be careful that nothing cakes at the bottom of the pot. After about a minute, when the onions are already "sweating", you add (still touching) water, about a glass full.
- Add 1.5 l of boiling water and broth to the batter. These are now the dice that we have previously sneaked.
- The whole thing has to cook for about 15 - 20 minutes - until the vegetables are cooked and can be easily pricked with a fork.
- Now purée everything with a hand blender until it is very fine.
- Now comes the creme fraiche, stir everything with a whisk. Season to taste.
- (I've also used some cinnamon, which I like very much, tastes refined - but you only take so much that no one can identify it with taste as cinnamon.) The apple gives a fresh, fruity taste and, I think, fits very well good with the soup.)
I hope you find the soup as delicious as my family and me! At least we were all excited. The soup is also great for pumpkin newbies like me, with a guarantee of success.
