Description
Pumpkin – delicious as a soup base, in a pumpkin pie, as a topping in a salad …
Ingredients
Scale
- 1 butternut squash (or another squash of your choice)
- 1 tbsp neutral oil
Instructions
- Halve butternut squash (I always like to use a bread knife)
- core the seeds
- Place with the open side down on a baking tray covered with baking paper
- Lightly oil with a brush
- Cook in the oven at 180 ° C – 200 ° C for about 35 – 45 minutes until the pumpkin meat is tender
- Remove from the oven
- Remove pumpkin meat from the skin with a spoon
- Puree in the blender or with an immersion blender and pour into glasses.
Notes
To keep the pumpkin puree neutral, it is neither salted nor seasoned. But if you know it’s definitely being processed into a soup, you can add some salt while baking, or stew some cloves of garlic with it.