PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 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
PREPARATION:
- 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 for 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.
