- 1 tbsp. Olivenoil
- 2 clove of garlic
- 1 butternut squash
- 1 liter vegetable broth
- 1 bag of Earth Control Croutons - Whole Wheat
- Salt and pepper
- Evt. 2 tbsp. sour cream
Heat the oil in a saucepan on medium heat. Add finely pressed garlic and cook for a few minutes.
Then remove the peel from the butternut squash and cut into small cubes. Add the pieces in the pan with 1 liter
vegetable broth. Simmer for 20-25 minutes. until the squash pieces are completely soft.
Gently mix it all together in a blender until you have a creamy and delicious consistency.
Pour the soup into bowls along with 1 tablespoon. cream fraiche and crispy whole grain croutons on top.