A delightful creamy butternut squash soup topped with roasted mushrooms, enhanced with capers and pumpkin seeds, perfect for a cozy appetizer.<\/p>\n
Servings: 4<\/p>\n
– Butternut Squash: 1
\n– Mushrooms: 300 g
\n– White Onion: 1
\n– Red Onion: 1
\n– Chicken Broth: 750 ml
\n– Garlic Clove: 1
\n– Salt: 4 pinches
\n– Pepper: 4 pinches
\n– Butter: 1 tablespoon
\n– Olive Oil: 1 tablespoon
\n– Parsley: 4 pinches
\n– Capers in Vinegar: 1 tablespoon
\n– Heavy Cream: 200 ml
\n– Pumpkin Seeds: 2 tablespoons<\/p>\n
Total Time:<\/b> 35 minutes
\nPrep Time:<\/b> 15 minutes
\nCook Time:<\/b> 20 minutes<\/p>\n
1. Prepare the Butternut Squash and White Onion<\/b>
\n Peel the butternut squash, remove the seeds, and chop into small cubes. Peel and finely chop the white onion.<\/p>\n
2. Saut\u00e9 the Vegetables<\/b>
\n In a skillet, heat the olive oil and butter, then saut\u00e9 the chopped butternut squash and white onion until they start to brown slightly.<\/p>\n
3. Cook the Butternut Squash<\/b>
\n Pour in the chicken broth, cover, and let it simmer for about 20 minutes, or until the butternut squash is tender. Add a little water if needed.<\/p>\n
4. Blend the Soup<\/b>
\n Blend the cooked butternut squash with 200 ml of heavy cream until smooth and creamy. Season with salt and pepper to taste.<\/p>\n
5. Prepare the Mushrooms<\/b>
\n While the squash is cooking, in another pan, saut\u00e9 the mushrooms in a bit of olive oil until they are golden brown.<\/p>\n
6. Add Red Onion and Garlic<\/b>
\n Add the thinly sliced red onion and crushed garlic clove to the mushrooms. Season with salt and pepper, and cook until the mixture is nicely browned.<\/p>\n
Serve<\/b>
\n Pour the creamy butternut squash soup into bowls. Top with the roasted mushrooms, sprinkle with pumpkin seeds, capers, and a few parsley leaves.<\/p>\n\n\n