1 butternut squash
1 red onion
2 tablesspoons olive oil
600 ml chicken stock
salt, chilli, cumin ground
1 a small broccoli (cooked or steamed)
1. Prepare the ingredients.
2. Fry the onion in oil until soft and set aside.
3. Steamed broccoli and set aside.
4. Meanwhile put the stock, carrot, butternut squash (peeled, some cut into cubes and some cut into thick sticks) in a pan, bring to the boil and simmer for 20 minutes until the squash, carrot are tender. Keep the thick sticks of butternut squash. Then blend the soup in a food processor until smooth.
Add fried onions, dill and serve with steamed (cooked) broccoli and the thick sticks of butternut squash.
Check it out!