Buttercup squash soup

Buttercup squash soup

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2 tbsp. olive oil

1 medium onion, chopped

1 garlic clove, chopped

2 carrots sliced

1 kg buttercup squash, cubed

1 L chicken broth

Natural yogurt

Chives, chopped

Salt and pepper

Olive oil Mosto

Grated parmesan


Heat olive oil in a Granit pot 24cm and sauté onion and garlic 3 minutes.
Add squash cubes and carrots. Moisten with the chicken stock and simmer 30 minutes, or until the squash cubes and carrots are tender.

Stir the soup with the hand blender and season with salt and pepper (if you don't have a hand blender, a vegetable mill can also do). 

Garnish each soup bowl with a tablespoon of plain yogurt, a little chive and a dash of olive oil Musto and grated Parmigiano. 


4 servings.

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