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Butternut Squash Soup with White Cheese

👨‍👩‍👧‍👦 4 People 👨‍🍳 Easy ⏱ 25 mins

🍽 Ingredients

1 kg of pumpkin, peeled, seeded and cut into cubes
1 onion, chopped
2 cloves garlic, minced
500 ml vegetable broth
200 g Milky Food White Cheese
2 tablespoons olive oil
Salt and pepper, to taste
Nutmeg (optional, for seasoning)
Fresh cream (optional, for garnish)

Product Used

👨‍🍳 Preparation

  1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until golden brown and fragrant.
  2. Add diced zucchini to the saucepan and sauté for a few minutes until lightly browned.
  3. Pour vegetable broth into the saucepan and bring to a boil. Then reduce heat and simmer for about 15 to 20 minutes, or until zucchini is tender.
  4. Remove the saucepan from the heat and let it cool slightly.
  5. Use an immersion blender to blend the mixture into a smooth soup.
  6. Add Milky Food White Cheese to the soup and mix well until completely incorporated.
  7. Season the soup with salt and pepper to taste.
  8. Return the saucepan to low heat and warm the soup, stirring constantly, for a few minutes until it is hot.
  9. Once the soup is hot, remove it from the heat and serve immediately, garnished with fresh herbs if desired. Serve with croutons or toasted baguette slices for a complete and flavorful meal. Enjoy!

         .      

🍽 Ingredients

1 kg of pumpkin, peeled, seeded and cut into cubes
1 onion, chopped
2 cloves garlic, minced
500 ml vegetable broth
200 g Milky Food White Cheese
2 tablespoons olive oil
Salt and pepper, to taste
Nutmeg (optional, for seasoning)
Fresh cream (optional, for garnish)

Product Used

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