Crema de Calabaza - Cream of Squash Soup
Ingredients – serves 6
• 1 clove of garlic
• 1 large potato
• 1 large onion
• 1 courgette
• 3 medium carrots
• 1 tablespoon ‘sofrito’
• 1 litre water
• ½ litre chicken stock
• 1 bay leaf
• a few slivers of red hot chilli pepper
• sesame seeds
• extra virgin olive oil (*allow us to recommend: surat lycopene)
Finely chop garlic and onion and sauté in olive oil in a large saucepan.
Clean and chop leeks into approximately 3cm pieces. Add to saucepan and sauté.
Peel and roughly chop squash into large chunks or cubes and add to saucepan.
Chop carrots, potato and courgette and add.
Sauté everything together and then leave to sweat on low heat for 5 minutes.
Add sofrito and bay leaf.
Pour in stock and leave to simmer for 5 minutes.
Pour in water. Season with salt and pepper.
Cook over medium heat for 20 minutes.
Remove from heat, drain vegetables and blend –with a little of the veg stock- in electric blender till smooth.
Add sprinkle of sesame seeds and swirl of extra virgin olive oil and serve.