Butternut squash pumpkin (also called butternut squash or butternut squash) has the shape of a musical instrument. It has no sweet soft flesh that can be baked or added to salads. But the soup from it turns out to be very tasty! Pumpkin butternut and bacon soup is prepared in fifty minutes.
It is necessary
- - vegetable broth - 900 ml;
- - bacon - 200 g;
- - natural yogurt - 150 g;
- - butternut pumpkin - 1 piece;
- - one onion;
- - olive oil - 30 ml;
- - caraway seeds - 20 g;
- - two cloves of garlic.
Instructions
Step 1
Heat the olive oil in a large saucepan, put the chopped bacon in it, fry for about five minutes. Then transfer to a plate using a slotted spoon.
Step 2
Place the chopped onion in the oil, cook for five minutes, then add the chopped squash, cook for another ten minutes.
Step 3
Add chopped garlic, cumin to the pumpkin, simmer together for three minutes.
Step 4
Pour vegetable broth into a saucepan, bring to a boil. Return half of the fried bacon to the pan, season to taste, simmer for twenty minutes.
Step 5
Pour the soup into a blender, beat until smooth. Serve ready-made soup with false natural yogurt, cumin and leftover bacon.
