Levels: Easy
List of Ingredients
- 3 1/3 LB. of butternut squash
- 1/2 LB. of hard sharp gorgonzola
- 6 SLICES of sandwich bread
- 1 of spring onion
- Pumpkin seeds
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Trim the spring onion, chop it into pieces, and sauté it in a large saucepan with 2 tablespoons of oil; add the chopped butternut squash and cook for 1 minute, then add 3 1/2 cups of water, season with salt, and cook for 25 minutes with the lid on. Finally, blend everything into a puree.
2
Remove the crusts from the sandwich bread, cut the slices into small squares, and toast them in a 400°F oven for 7-8 minutes. Cut the gorgonzola into cubes. Top the soup with a drizzle of oil and some freshly ground pepper; serve topped with the croutons, the gorgonzola, and a small handful of pumpkin seeds.