Butternut soup with goat cheese and basil

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Butternut soup with goat cheese and basil

Butternut soup with goat cheese and basil


Butternut soup with goat cheese and basil
Butternut soup with goat cheese and basil



Ingredients
Number of people
-
4
+

1 butternut squash of about 1 kg

2 potatoes

1 vegetable stock

basil leaf (or if there is no dehydrated basil)

2 tablespoons olive oil

piece of goat log

Nuts



Preparation 
TOTAL TIME: 40 MIN
Preparation: 20 min
Cooking time: 20 min
Step 1
Cut the butternut squash and potatoes into cubes.
Step 2
Peel the butternut cubes (it is more convenient once it is cut).
Step 3
Heat the broth in a casserole dish. Add the vegetables and cook for 20 min when the whistle starts to whisper.
Step 4
Add the basil and olive oil and mix. Adjust the seasoning if necessary.
Step 5
Crumble the goat cheese and nuts, and sprinkle them over the cream just before serving.
Author's note
I have achieved this subtle blend of flavours after many attempts. Parmesan shavings can also be added.

I add my grain of salt


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