BUTTERNUT SQUASH SOUP WITH TOASTED PUMPKIN SEEDS AND CREME FRAICHE
1 medium size butternut squash
1 leek (washed and chopped) (discard green part)
1 honeycrisp apple (peeled and chopped)
3 tablespoons of extra virgin olive oil
3 cups of chicken or vegetable stock
3 tablespoons of pumpkin seeds
2 tablespoons of creme fraiche
salt and pepper
Cut the butternut squash in half; peel it, remove the seeds and chop it in cubes.
Heat a large saucepan, add the olive oil and the leeks, reduce heat to medium-low and cook for about 3 minutes. Add the squash and apple and cook at medium heat for about 4 minutes. Add the vegetable or chicken stock and simmer covered for about 45 minutes or until the squash is very soft. Season with salt and pepper.
Working in batches puree soup in blender. Transfer to serving bowl and decorate with freshly ground black pepper, toasted pumpkin sees and dollop of creme fraiche.
|Always use fresh and healthy ingredients|
|Discard green part of leek|