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PUMPKIN SOUP |
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1.3lb butternut squash (600g), peeled, seeded and cut into cubes
3 cups vegetable broth (710ml)
1 potato, cut into cubes
4 tablespoons butter (60ml)
1/2 cup heavy cream (120ml)
freshly grated grana padano cheese
truffle oil for drizzling
salt & pepper to season |
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To start your Pumpkin Soup: |
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In a pot, add butter, butternut squash, potatoes, salt and pepper, and sauté for a few minutes. |
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Add vegetable broth and cook on high heat for about 5 minutes or until the potatoes and squash are fork tender. |
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With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes. |
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Add heavy cream and cook for an additional minute. |
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Remove from heat. Finish with freshy grated grana padano and a drizzle of truffle oil. Serve immediately. |
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Per 4 persone |
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