Recipe for winter soup
WINTER SOUP.
This delicious Hokkaido butternut squash and potato soup is perfect for warming up in this cold but cozy Christmas weather.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Oven
- Baking Tray
- Baking Paper
- Immersion Hand Blender
Ingredients
- 1 pcs. Hokkaido Pumpkin
- 1 pcs. Butternut Squash
- 700 gram Potato
- 1 pcs. Onion
- 2 cloves Garlic
- 4 pcs. Thyme Stalks twigs
- 80 gram Butter
- 300 gram Cream
- Salt and Pepper
- 100 gram Bacon slices
- 1 l Water
Instructions
- 1. Prepare the Hokkaido pumpkin, butternut squash, potatoes, onions, and garlic. Then cut all of these into thin slices.
- 2. Find a good large pot and melt the butter. Once the butter has melted, place all the vegetables in the pot and sauté them over medium heat until tender.
- 3. Now pour the water into the pot, add two twigs of thyme, a good amount of salt and pepper, and let it boil down over medium heat.
- 4. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Spread 100 grams of bacon slices on a piece of parchment paper on a baking tray and place it in the oven. When the bacon slices are crispy, take them out and place them on pieces of paper towels.
- 5. When most of the water has evaporated and the vegetables are completely tender, blend the soup with an immersion blender until the soup is homogeneous.
- 6. Now add the cream and blend the soup again, then season the soup with salt and pepper to taste.
- 7. Place your crispy bacon between two cutting boards and press down, so the bacon is crushed into a delicious bacon crumble.
- 8. Now sprinkle bacon crumble and fresh thyme over the soup, and you're ready to serve.
- Enjoy your meal!