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Home » Recipes » Lufthous » Creamy Butternut Squash Soup with Shredded Chicken using a Lufthous

Creamy Butternut Squash Soup with Shredded Chicken using a Lufthous

Name: Creamy Butternut Squash Soup with Shredded Chicken using a Lufthous
Prep time: 38 min
Cook time: PTM
Total time: 42 min
Yield: 4 servings
Cuisine: ["French"]

Mastermix, MasterMix Plus, MasterMix E-Touch

(4.9)

Preparation time

38 min

Total time

42 min

Servings

Calories / Serving

180 Cals

Difficulty

Easy

Creamy Butternut Squash Soup with Shredded Chicken using a Lufthous

Dive into the cozy embrace of autumn with this luscious cream of pumpkin soup, where the sweet, nutty flavors of red kuri squash dance harmoniously with the smoky allure of bacon. Originating from the heart of harvest season, this soup is like a warm hug on a chilly day, perfect for those who believe that comfort food should also be gourmet. Did you know that pumpkin soup has been enjoyed since the days of the early settlers in America? They were so smitten with the versatility of pumpkin that they embraced it in both savory and sweet dishes. So, grab your spoon and join the ranks of pumpkin enthusiasts as you savor every velvety bite of this delightful dish!

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Ingredients

1000 g Butternut squash
5 g Salt
1 g Pepper
15 g Olive oil
200 g Chicken broth
500 g Chicken thigh
5 g Balsamic vinegar
10 g Sunflower seed

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Steps

Butternut Squash Puree

Peel, deseed, cut into cubes, and add 1000 g of butternut squash in the food processor bowl.
Add 5 g of salt adjust according to the tastes, 1 g of pepper adjust according to the tastes, 15 g of olive oil in the food processor bowl.
Mix manual: 25:00min / 100°C / Speed 1.
Add 200 g of chicken broth in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 10.
Transfer the content of the food processor bowl in a bowl.

Chicken

Add 500 g of chicken thigh in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 4 in inverse.
Transfer the content of the food processor bowl in the bowl.
Wash the food processor bowl.
Pan fry the oven with an olive oil base.

Final Presentation

Pour the content of the bowl in a service dish.
Place the content of the bowl on the service dish.
Add 5 g of balsamic vinegar on the service dish.
Sprinkle 10 g of sunflower seed on the service dish.
Serve Hot.