The squash soup is a hearty dish that can serve as an appetizer or a main meal.
Ingredients - 5 to 7 servings:
1 large squash, peeled and cubed, make sure to remove the seeds
2 potatoes, peeled and chopped
1 large onion roughly sliced
2 cubes of veggie broth
3 tablespoons of extra-virgin olive oil
1 large cup of cooking cream
Ground ginger to taste
Salt and ground black pepper to taste
1 handful of roasted pumpkin seeds for the topping
In the Instant Pot, sauté the onions with the ginger and some ground black pepper.
Add the potatoes, then the squash, and stir the whole mix well. Leave everything to cook for about 10 minutes.
Meanwhile, dilute the veggie broth cubes in 1,5 liters of water. Pour over the mixture and stir well.
When the potatoes and squash turn soft, use the immersion blender to puree the content of the pot.
Add the cooking creme and stir well. You can sprinkle some roasted pumpkin seeds to serve the soup crocks.
This soup provides antioxidants, boosts immunity with its vitamin A content, and helps with digestion because of the fiber in the squash.
Enjoy and bon appétit 😋😋
