Time: 45 minutes
Ingredients
- 1200 grams squash
- 1 liter or 1 box stock
- 1 pint heavy cream
- 300 gram onion
- 25 gram garlic
- 30 gram olive oil or butter
- Lemon juice
Recipe
- Add oil and aromatics and pinch of salt, cook until translucent
- Add squash, stock and cream
- Simmer until squash is squashed (25-30 minutes)
- Blend in batches and run through chinois
- Season with salt and lemon juice