Ideal for an autumn dinner, this vegetarian butternut squash soup recipe is delicious and easy to make.
Peel the shallot, cut it in half and place it in the blender bowl. Blend at turbo speed for 8 seconds.
Wash and peel the butternut squash, cut into pieces (remove the seeds).
Add the pieces of butternut into the bowl, add the olive oil, then blend for 20 seconds at speed 5.
Pour the broth, season, then start cooking for 35 minutes/speed 1/100°C.
At the end, blend for 1 min/speed 5.
To finish, adjust the seasoning and serve very hot.
0 servings
4
EN 
TH