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Soup
Servings: 4
Preparation time: approx. 1 hour
Di culty: medium
Ingredients:
• 1 kg butternut squash
• 2 carrots
• 1 tbsp. ginger
• 1/2 red chilli pepper
• 1 clove of garlic
• 1 L vegetable broth
• 50 g butter
• 1/2 tsp. curry
• Salt and pepper
• Garnish: 2 tbsp. almond sticks, 1 tbsp.
pumpkin seed oil
Preparation:
Peel the squash, remove the seeds and cut into chunks. Peel the carrots and cut them into
chunks as well. Grate the ginger, wash the chilli pepper and fi nely chop it. Peel the garlic and
dice it. Put everything together with the vegetable broth in the pot of the ThermoBlend Elite
and cook it for 15 minutes at 100°C. Test: If you can easily pierce a carrot, the rest is well cooked.
Add the butter and spices and fi nely puree the soup for 10-20 seconds on speed 4. Taste again.
To serve: Roast the almonds without fat in a pan. Pour the soup into preheated dishes, drizzle it
with the pumpkin seed oil and sprinkle the almonds on top. The nutty-buttery taste will blow you
away!
Aromatic
Butternut Squash Soup
with roasted almonds
3