Velvety Butternut Squash Soup with Yoghurt Mousse
Rating Comments
0
An extraordinary appetizer, for any occasion, that will earn you a lot of praise!
1. Peel and deseed the butternut squash and remove all fibres. Chop the flesh into bite-sized pieces.
2. Peel the potato and cut it into small cubes. Wash and trim the leek and chop it finely.
3. Warm the olive oil in a casserole-type pan and put all the finely chopped vegetables in. Stir fry them for 3-4 minutes, then add the meat stock and nutmeg and simmer for 30 minutes, until the vegetables are soft.
4. Put the soup in the blender and pulse until creamy. Season to taste and simmer for another minute.
5. Whisk the crème fraîche in the mixer until it thickens. Add the yoghurt, salt, pepper and chives.
6. Divide the soup into 6 plates. Garnish each plate with a heaped spoonful of yoghurt mousse and serve hot.
portions 6
Preparation Time 10 minutes
Cooking Time 30 minutes
Ingredients
- 1½k butternut squash
- 4 tablespoons extra virgin olive oil
- 1 leek, finely chopped
- 1 large potato
- 1l meat stock
- a pinch of grated nutmeg
- salt
- freshly ground pepper
- For the yoghurt mousse
- 1/2 teacup of crème fraîche
- 1/2 teacup of yoghurt
- 2 tablespoons chives, finely chopped
Comments