Creamy butternut squash soup using a Compact Cook
Elite, Infinite, Pro, Platinum, Deluxe
(5)
Preparation time
31 min
Total time
34 min
Servings
4
Calories / Serving
151 Cals
Difficulty
Easy
Imagine a warm, velvety embrace in a bowl—this Butternut Cream and Parsnip in Fourme d'Ambert is just that! With its origins rooted in the French culinary tradition, this dish harmoniously blends the sweetness of butternut squash and parsnip, with a delightful tang from the Fourme d'Ambert cheese, giving it a sophisticated twist. Fun fact: Fourme d'Ambert is one of the oldest cheeses in France, dating back to the Roman times! So, when you savor this creamy delight, you’re not just enjoying a meal, but a taste of history wrapped up in deliciousness. Perfect for those chilly evenings when you need a little extra comfort in your life!
Ingredients
- 500 g Butternut squash
- 200 g Parsnip
- 500 g Vegetable broth
- 100 g Fourme d'ambert
- 100 g Fresh liquid cream
- 1 Pinch(es) Fresh parsley
- 1 Pinch(es) Pepper
- 1 Pinch(es) Espelette pepper
Steps
Butternut and Parsnip Puree
- Peel, cut into cubes, and add 500 g of butternut squash in a container.
- Peel, cut into cubes, and add 200 g of parsnip in the container.
- Add 500 g of vegetable broth in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 1:00min / 0°C / Speed 10. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
Creamy Swirl
- Crumble, and add 100 g of fourme d'ambert in a mixing bowl.
- Add 100 g of fresh liquid cream in the mixing bowl.
- Mix until a smooth cream is obtained.
- Setaside the preparation content.
Final Presentation
- Transfer the content of the food processor bowl in a bowl.
- Place small_amount of the mixing bowl on the bowl.
- Chop, and sprinkle 1 pinch(es) of fresh parsley on the bowl.
- Sprinkle 1 pinch(es) of pepper, 1 pinch(es) of espelette pepper on the bowl.
- Serve Hot.
