Ingredients
½ kilo of butternut squash
1 vegetable bouillon cube
1 celery twig
1 cebolla
½ liter of milk
Parsley salt and pepper to your liking
Preparation
Cut the squash into cubes and cook it in 3 glasses of water with the crumbled vegetable stock cube, then chop and add the onion and celery.
When the carrots are tender, let them cool and pass everything through the blender, until obtaining a fine puree, add the hot milk and season with salt and pepper. Serve in a tureen sprinkled with chopped parsley.