Creamy Squash Soup

recipe

• Step 1
  Peel and mince the shallot.
• Step 2
  Halve the squash, remove the seeds, then cut it into cubes.
• Step 3
  In a pot, add a drizzle of olive oil and brown the squash and shallot for 3 minutes over medium-high heat.
• Step 4
  Add salt to taste and the vegetable bouillon cube. Add about 250 ml (1 cup) water per portion, then simmer, covered, for 15 minutes.
• Step 5
  After 15 minutes, puree the soup, using an immersion blender. Add water, if needed, to adjust the consistency. Add the cream and pulse again with the blender.
• Step 6
  Serve, it's ready!