HivernalesViandes

Butternut squash and spaghetti soup

  • 4 People
  • 55 minutes
  • Easy
Paquet de Spaghetti longs aux oeufs frais Lustucru 250g

Fresh eggs

Long spaghetti
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Classics

Long spaghetti
Paquet de Spaghetti Lustucru pret en 3 minutes 500g

Quick cook

Spaghetti

INGREDIENTS

  • 100g Lustucru spaghetti

  • 1 small butternut squash

  • 1 carrot

  • 1 onion

  • 2 cloves garlic

  • 1 chicken stock cube (optional)

  • 1 tub cream cheese

  • 4 slices cured ham

  • 1 teaspoon curry powder

  • 2 tablespoons liquid honey

  • 1 tablespoon thyme or oregano

  • 2 tablespoons tomato paste

  • Olive oil

  • Salt and freshly ground pepper

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Soupe de courge butternut aux spaghetti

PREPARATION

Prep 10 min Cook 45 min

  1. Wash, peel, and dice the vegetables into very small pieces (including the onion and garlic).

  2. In a pot, heat three tablespoons of olive oil.

  3. Add the vegetables with the curry, honey, thyme, crumbled chicken stock cube, salt, and pepper.

  4. Let it confit over medium heat, covered, for ten minutes.

  5. Add one liter of water, cover, and let it simmer for another 25 minutes.

  6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions.

  7. Drain and set aside.

  8. Cut the slices of cured ham into strips.

  9. Dry-fry them for a few minutes and set aside.

  10. Blend the vegetables in the pot with an immersion blender, add the melted cheese, tomato paste, and cooked spaghetti.

  11. Check the seasoning and serve in bowls with the grilled ham on top.