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Creamy butternut squash soup served in the pumpkin
A velvety butternut squash soup roasted in the oven then blended with potatoes, carrots, garlic, ginger and cream. It is served directly in the squash for a rustic, indulgent effect, topped with grated cheese and optional spices.
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Cost Breakdown
Critical Success Points
- • Scoop out the squash without piercing the skin
- • Oven cooking for 15 minutes at 180°C
- • Blend the soup until a velvety texture is achieved
- • Pour the soup into the squash and garnish with cheese
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • The soup is very hot; watch out for splashes when blending.
- • Use the immersion blender with the safety guard to avoid projections.
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