RCI-SP.002.0210.001
Squash Soup
Squash Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- butter (margarine or oil)2 tbsp
- 2 tbsp
- ½ tsp
- 1 tbsp
- prepared (boiled) squash or pumpkin2 cups
- chicken bouillon (use Maggi chicken cube)2 cups
- 2 cups
- 1 unit
Method
1
Peel and dice the onion, then sauté it in a pot over medium heat with a small amount of oil until softened and translucent, about 5 minutes.
5 minutes
2
Grate or finely mince the fresh ginger and add it to the pot with the onion, stirring continuously to release its aroma without burning.
2 minutes
3
Sprinkle the flour over the onion and ginger mixture, stirring well to form a light roux that will help thicken the soup.
2 minutes
4
Slowly pour in the milk while stirring constantly to incorporate the roux and prevent lumps from forming.
3 minutes
5
Add the prepared squash pieces to the pot, ensuring they are submerged in the liquid, then bring the mixture to a gentle simmer.
5 minutes
6
Simmer the soup over low to medium heat, stirring occasionally, until the squash is completely tender and easily pierced with a fork.
20 minutes
7
Season the soup with salt to taste, adjusting the quantity gradually and stirring between additions to ensure even seasoning.
2 minutes
8
Ladle the finished soup into bowls and serve hot, optionally garnishing with a pinch of ginger or a swirl of milk for presentation.