- Prep Time 15 min
- Cook Time 45 min
- Score 9/10
Fresh ingredients, simple recipe, simply good and healthy! A veggie nutritious cream soup that will help you in getting that (summer) body and transitioning from Spring to Summer!
- 1 big broccoli floret (fresh)
- 1 medium butternut squash (fresh)
- Fresh garlic
- Sour cream (1 table spoons)
- Milk (50-100 ml) - I used Almond milk
- Organic yogurt (150 gr.)
- medium pot
How I did it
Wash and cut (no, its not hairstyling) You carefully wash the broccoli and the butternut squash. Then separate the broccoli florets and peel the butternut squash. Then cut the butternut squash in small pieces. But water in a medium size pot and add salt and pepper, let boil. Now, drop the florets and the squash pieces. >/br> [video width="720" height="900" mp4="http://cooktosmile.com/wp-content/uploads/2018/04/IMG_2574.mp4"][/video]
Let boil and season Let them boil, I left them to boil for 45 minutes (maybe close to 1h) and check if they are boiled by inserting the fork in the broccoli and the squash. Once ready, drain the water and let’s start souping!
Chop-chop and creaminess Chop some garlic and add them into the pot. Then take your blender and start blending the ingredients until you get a smoothie consistency. To make it a bit more creamy add the sour cream, then carry on mixing. You can also add some olive oil if you’d like. Carry on blending and then add the milk. Blend, taste, add more salt or pepper depending on the taste. Then add the organic yoghourt to extend the sour taste.
Taste, let it sit and server It might be that initially your cream soup is more on the liquid consistency side (especially if you also add the olive oil) but if you let it sit it will get to room temperature and get to a more creamy texture. You can eat as is or as I prefer, with some rice crackers or fresh wholegrain bread slices! Enjoy!