Creamy Butternut Squash Soup using a Thermomix
(5)
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Imagine a world where soup meets dessert – that's the whimsical charm of pastry cream soup! This delightful concoction brings together the earthy flavors of pattypan squash and potatoes, blended with aromatic onions and garlic, creating a creamy elixir that warms the soul. Originating from a chef's playful experimentation in the kitchen, this dish defies convention while inviting you to savor every spoonful of its velvety goodness. Topped off with a dash of cheese spread, it’s the ultimate comfort food that’s sure to have you questioning why you ever settled for plain broth. Fun fact: pattypan squash is like the quirky cousin of the vegetable world, with its charming UFO shape and sweet, nutty flavor that’s perfect for soups. Dive in and let your taste buds embark on this unexpected adventure!
Ingredients
- 700 g Butternut squash
- 250 g Water
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 100 g Whipping cream
Steps
Preparation
- Peel, seed, and cut the Butternut Squash into 2-3 cm cubes.
- Add 700 g of butternut squash, 250 g of water, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1.
- Mix manual: 30sec / 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
Finishing
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Serve Hot.
