Ingredients for 4 people:
- 1 small onion
- 500 g of violin squash
- 40 g of butter
- 10 g of extra virgin olive oil
- 250 g chicken broth
- 250 g of water
- 1/2 c.c. white peppercorns
- Some fresh basil or mint leaves
Preparation:
- Place the peeled and quartered onion, along with the peeled and diced squash in the mixing jug.
- Crush, speed 8, 15 seconds.
- Add the butter and oil and cook on speed 4, 120 degrees, 4 minutes.
- Wet with liquids. Add salt and pepper and, optionally, season with cayenne.
- Cook at speed 4, 90 degrees, 25 minutes.
- Let the cream cool.
- Add the basil and just crush the cream.
- Serve it with the fresh cheese tortellini
Tips…
- For cold days, substitute fresh herbs with a little cinnamon and ½ piece of cloves.
- If you do not feel like making the tortellini, you can serve the cream by adding a tablespoon of cheese spread and some toasted sesame seeds.
