Focaccia sweet to the grapes
soups from Chile
Ginger squash cream
Ginger squash cream
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
Special for these cold seasons
preparation
step 1
In a pot, put a trickle of oil and let it heat. Now, sweat the onion next to the peeled ginger slices and add black pepper to taste.
step 2
Then incorporate the yellow squash previously chopped into cubes or tacos and Add sugar. Let the pumpkin impregnate with the other ingredients inside the covered pot to cover for at least 5 min.
step 3
After 5 min, uncover and stir. Then pour the previously boiled water to cover everything. Add salt and obviously try!
step 4
Before proceeding, make sure your broth is tasty, as it is essential for our cream. Now, punch the pumpkin to see if it is cooked, if so, we are ready!
step 5
Remove everything cooked in the pot to a liquidizer, leaving the broth. Now, gradually add the broth to the blender and blend! Make sure you control the amount of broth you're putting in remember that it's a cream!
step 6
When you get a creamy texture is because it will be ready but, continue adding the broth carefully until achieving creaminess or simply a texture that pleases you.
step 7
By the time you have your cream ready, pour the leftover broth from the pot and pour your cream into it. DO NOT wash the pot, leave it as is. Now, cook it over low heat without stopping to stir.
step 8
Add the half cup of whole milk and continue stirring until completely incorporated. Make sure it tastes good, but add them!
step 9
For this step, you should already have a delicious cream. Serve hot and with a dash of cream on top (optional) as well as small croutons