Postoji nešto u prohladnom jesenskom zraku što ga čini savršenim vremenom za čorbicu. Da neki recepti uistinu trebaju biti jednostavni, juha od bundeve to dokazuje. Naime, prirodni okus bundeve dovoljno je ukusan da vam treba vrlo malo vremena i sastojaka za pripremu ove ukusne, kremaste juhe punog okusa.

Kada prvi put napravite ovo jelo, ne sumnjamo da će ubrzo postati obiteljskim favoritom. Muškatna (butternut tikva), hokaido ili neka tikva po vašom izboru bit će idealne za ovaj recept.

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#sponsored | Soup season is the best season! 🥣 Prepared this Roasted Butternut Squash Leek Soup (recipe 👇🏻!) using @allclad’s new Cordless Immersion Blender. This powerful tool has made everyday cooking so much easier, as I don’t have to worry about cords getting in the way or dirtying up other appliances. It also has a tiny footprint, which is essential in my small city apartment. I love using it for creamy soups (like this one!), vinaigrettes, dips, smoothies, and so many other things. Grab more info about it via the link in my profile.🍂 ➖ RECIPE (serves 3-4):
~2 lb whole butternut squash olive oil kosher salt black pepper 2 tablespoons unsalted butter 1 tablespoon olive oil 1 large leek, diced (2 cups) 2 cloves garlic, chopped 2 teaspoons finely chopped fresh sage 4 cups low sodium chicken broth garnish: fried sage leaves, creme fraiche drizzle, and roasted pumpkin seeds ➖ DIRECTIONS: Preheat the oven to 425 degrees F. Trim the ends of the squash and cut lengthwise in half. Scoop out and discard the seeds and membrane. Brush the cut side with olive oil, season with salt and pepper, and place down on half sheet pan. Roast for 45 to 55 minutes, or until very tender and caramelized. Let cool slightly, then scoop out the flesh (discarding the skin). Set aside. Meanwhile, combine the butter and olive oil in a large soup pot and place over low heat. Once lightly bubbling, add the leeks and a generous pinch of salt and pepper. Cook, stirring occasionally, until the leeks are very soft, about 10-12 minutes. Add the garlic and sage and cook for an additional minute or until fragrant. Add the butternut squash and chicken broth, and bring to a simmer. Simmer for 10 to 15 minutes, or until the flavors have melded together. Remove from the heat. Using the @allclad Cordless Immersion Blender, blend the soup right in the pot until smooth and creamy. Season to taste with salt and pepper. Serve and garnish with fried sage leaves, creme fraiche, and roasted pumpkin seeds. http://bit.ly/2nfOshK #allclad #butternutsquash #butternutsquashsoup #souprecipe #easyrecipes #f52grams #tastingtable #makesmewhole #comfortfood #bareaders #realsimple #mydomaineeats #thenewhealthy

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SASTOJCI

  • 1,2 kg bundeve
  • 1 narezan crveni luk
  • 2 oguljena češnjaka
  • 750 ml povrtne ili pileće juhe
  • 250 ml vode
  • Malo soli i papra
  • 125 – 185 ml vrhnja za kuhanje

PRIPREMA

Izrežite bundevu na kriške. Ogulite ju i izvadite sjemenke.

Stavite tikvu, luk, češnjak, juhu i vodu u lonac – tekućina neće sasvim prekriti svu bundevu. Pustite da voda zakipi, a zatim smanjite vatru i pustite da se krčka dok bundeva ne omekša, otprilike deset minuta. Maknite sa štednjaka i upotrijebite štapni ili obični blender za miješanje dok ne postane glatko.

 

 

Začinite po ukusu i pomiješajte sa vrhnjem (juhu nikada ne kuhajte nakon ovog dodavanja jer će se vrhnje podijeliti).

Ulijte juhu u zdjelice, prelijte sa malo vrhnja, po želji pospite sjemenkama bundeve, biberom i peršunom.
Poslužite uz hrskavi kruh.

Dobar tek!

 

 

Tekst: Slowage365.hr

Foto: @abeautifulplate