Buttercup squash soup
Recipe from Elena Faita
Ingredients
4 Portions
2 tbsp. olive oil
1 medium onion (chopped)
1 medium onion (chopped)
Grated parmesan
Method
Heat olive oil and sauté onion and garlic 3 minutes.
Add squash cubes and carrots. Moisten with the chicken stock and simmer 30 minutes, or until the squash cubes are tender.
Stir the soup to the mixer and season with salt and pepper.
Garnish each soup bowl with a tablespoon of plain yogurt, a little chives and a dash of olive oil and grated parmesan.
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