Share
butternut squash cream soup
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Paula Marques
@nutrircompaula- Ingredients
- Recipe
- Brazilian zucchini2 unit(s)
- manioc240 g
- grated parmesan50 g
- cottage cheese (optional)2 tablespoon
- salt1 to taste
- In a pan, cover the zucchinis and zucchinis cut into large pieces with water and cook until soft. Season with a little salt.
- Drain the zucchinis and manioc and transfer to a blender or food processor. Beat well until it becomes a cream. If necessary, add a little of the cooking water if you want to adjust the soup's texture to more liquid. Transfer the soup to a pan.
- Add the cottage cheese and grated Parmesan cheese to the vegetable cream.
- Mix well and let it cook for a while to incorporate the flavors.
- Serve immediately, or freeze in individual portions. Tip! You can also add shredded chicken or shredded beef.
Did you like this recipe?
You may also like
Sweet pancake
By
butternut squash cream soup
Sweet pancake
Vegan mayonnaise