Butternut squash and broccoli soup

pumpkin and broccoli cream

We are going to make a delicious pumpkin and broccoli cream. It is a smooth, delicate vegetable cream, which also has a little leek in it.

We are going to cook these ingredients in a mixture of milk and water. We will take it to the table with a drizzle of extra virgin olive oil and a little pan.

I encourage you to prepare it at home, as Dinner. The whole family will surely like it.

Butternut squash and broccoli soup
Delicate vegetable cream accompanied with breadcrumbs.
Kitchen: Traditional
Recipe type: Creams
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
  • 2 or 3 tablespoons of virgin olive oil
  • 25 g leek
  • 180 g broccoli
  • 630 g pumpkin
  • 450g milk
  • 150 g of water
  • Sal Island
  • Olive oil
  • Bread crumbs
  • Parsley
  1. We peel the pumpkin. We wash the leek and broccoli.
  2. Chop the leek and put it in the saucepan, with the oil, to poach it.
  3. We chop the broccoli.
  4. We also chop the pumpkin.
  5. Sauté both vegetables in the saucepan, where we have the leek.
  6. After a few minutes we add the milk and water.
  7. Let the vegetables simmer for at least 40 minutes.
  8. When they are very soft we add salt.
  9. We grind them with a mixer or with a food processor.
  10. We serve with a trolley of olive oil, a few pieces of bread and a little parsley.


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