Butternut squash with tomato and basil soup

Butternut squash with tomato and basil soup

 

I spoon tomato and basil on top of the soup just before serving, without mixing in. So that in each spoonful of soup, I can taste the sweetness of butternut squash, or the sweet sourness of tomato, or the fragrant basil.

1. Cut butternut squash (or pumpkin) into pieces, cover with water and cook until soft, season with a little salt, blend to a rough puree.

2. Blanch and remove tomato skin, cut into small cubes, cut a handful of fresh basil, mix with olive oil and salt.

3. Serve hot soup in a bowl, place cut up tomato (with its seed and juice) on top, than a ring of basil leaves and oil.