Pumpkin soup

Image of the squash soup recipe by Les Belles Combines

Ingredients

  • 30 ml (2 tbsp.) olive oil
  • 1 lb (450g) beef fondue
  • 3 garlic cloves, minced
  • ½ butternut squash, peeled and cut into 1cm x 1cm dice
  • 2 liters of beef broth
  • 1 stalk of celery, chopped
  • 1 chopped yellow onion
  • 2 medium carrots, cut into 1cm x 1cm dice
  • 500 ml (2 cups) small shells
  • 3 bay leaves
  • Salt and pepper from the mill

Path to follow

  1. In a large pot, heat the oil and cook the beef and garlic for 2 minutes. Add salt and pepper to taste.
  2. Add all the other ingredients, except the small shells, cover and cook for 20 minutes.
  3. Stir in the small shells and cook uncovered for 8 minutes or until the pasta is al dente.



For adventurers


Add 250 ml (1 cup) finely chopped kale along with the small shells.

1 comment

20 min
4 à 6
30 min
Se congèle trois mois.

  • Ingredients

    • 30 ml (2 c. à soupe) d'huile d'olive
    • 1 lb (450g) de boeuf à fondue
    • 3 gousses d'ail, hachées
    • ½ courge butternut pelée et coupée en petits dés de 1 cm x 1cm
    • 2 litres de bouillon de boeuf
    • 1 branche de céleri, hachée
    • 1 oignon jaune haché
    • 2 carottes moyennes coupées en dés de 1 cm x 1 cm
    • 500 ml (2 tasses) de petites coquilles
    • 3 feuilles de laurier
    • Sel et poivre du moulin
  • Preparation

    1. Ajouter 250 ml (1 tasse) de chou frisé haché finement en même temps que les petites coquilles.

Pour les aventuriers

1 comment

Sandy

Excellente recette, super gouteuse et rapide à faire! mon garçon de 3 ans a adoré :)

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