Ingredients for 4 people:
- 1 small onion
- 500 g butternut squash
- 40 g butter
- 10 g extra virgin olive oil
- 250 g chicken stock
- 250 g water
- 1/2 teaspoon of white peppercorns
- Some fresh basil leaves or mint leaves
Preparation:
- Place the peeled and quartered onion, together with the peeled and diced pumpkin in the mixing jar.
- Blend, speed 8, 15 seconds.
- Add the butter and oil and cook on speed 4, 120 degrees, 4 minutes.
- Drizzle with the liquids. Season with salt and pepper and, optionally, season with the cayenne.
- Select “soup”, 25 minutes.
- Allow the cream to cool.
- Stir in the basil and press “pulse” for 5 seconds.
- Serve with fresh cheese tortellini.
Tips…
- For cold days, replace the fresh herbs with a little cinnamon and ½ piece of clove.
- If you don’t feel like making the tortellini, you can serve the cream with a spoonful of cheese spread and some toasted sesame seeds.
