Butternut squash and almond soup

Have I told you that I really like blog events? No? Then I'll say it now: I really like blog events! Whether you can or cannot win something - I like to participate at blog events. When I saw that Tina organizes a blog event with the theme “pumpkin” I asked myself what I can cook for her blog event and I remembered a recipe that I've been dying to try: butternut squash and almond soup. So last week I went shopping and cooked this soup. It tastes very, very good - but I love pumpkin soup.

You need:

1 kg butternut squash

2-3 tbsp oil

1 onion, chopped

2 garlic cloves, chopped

100 ml dry white wine

500 ml vegetable stock

150 ml double yogurt

5 cantuccini biscuits

2 tbsp almonds

chives

squeeze lemon juice

Serves: 4

preparation time: 40 minutes

This is how we proceed:

1. Peel, deseed and chop butternut squash. Heat the oil in a large pan and add the onion, garlic and butternut squash. Cook for about 10 -15 minutes in a covered pan until softened. Add the white wine and cook, uncovered, until most of it has evaporated.
2. Pour in the stock and simmer for 5 minutes. Cool slightly then give in a blender. Add the cantuccini biscuits and yogurt and puree.
3. Fry the whole or shredded almonds in a pan until golden stirring all the time. Set aside.
4. Give soup in bowls, sharpen with a squeeze of lemon juice and garnish with almonds and chives. 
5. Serve.