"Crema De Calabaza". Pumpkin Or Butternut Squash Soup
A thick, delicious, warming soup that's gluten free and vegan
Ingredients
- A good glug of olive oil
- 1 large onion roughly chopped
- 750 grams peeled butternut squash or pumpkin chopped into chunks
- 275 grams peeled potato chopped into chunks
- boiling water to cover
- salt to taste
Instructions
- In a large saucepan over a medium heat, start by frying the onion in the oil and a couple of pinches of salt, stirring occasionally.
- Once soft and translucent, add the butternut squash or pumpkin and continue to cook until the squash starts to soften on the outside, still stirring every so often so it doesn't stick to the bottom of the pan.
- Add the chopped potato and cook a little bit more while you're boiling water in the kettle. Keep stirring the veg.
- Once the kettle has boiled, tip water over the veg till they're well covered, adding a couple more pinches of salt.
- Bring to a boil, put the lid on and turn the heat down low.
- When you can stick a fork in the pumpkin and potato easily, turn the heat off.
- Set a colander over a large bowl and tip in the veg, straining off the stock. It doesn't matter if there's a bit left in the pan.
- Return the veg to the saucepan and add a little bit of stock.
- With an immersion blender, whizz everything together, adding more stock till you reach the consistency you desire and the soup is nice and smooth.
- Test for salt, adding more if necessary. Serve and enjoy.
- Save the stock for using in other recipes.