Recipe from our Sunday cooking class


1 kilo butternut squash

400 gr of vacumed chesnut

2 shallots

75 cl of milk

40 gr of salted butter

30 cl of whipping cream

2 pinches of all spice

2 pinches of nut meg


Peel, seed and chop the butternut

Peel and finely chop the shallots

Melt the salted butter in a saucepan or casserole.

When foam, add the chopped shallots.

Let them blond for 3 minutes, then add the butternut squash, chestnut and milk.

Add salt and pepper, sprinkle the pinches of all spice and nutmeg.

Cover and simmer 20-30 minutes until the butternut pieces are soft.

Blend together until a fine cream and add the whipping cream, stir.

Reheat the soup gently, without boiling and serve immediately, taking care to add at the last moment , a cloud of cream.

About the Author stephanie harari

יוצרת, חולמת, וחוקרת. משחקת עם חומרים וטכניקות, בעלת דמיון ללא גבול. מלמדת ומשתפת בכל גילוי יצירתי. ובעיקר - נהנית.

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