Butter Squash Soup with Gin "Eye"

Gin-pumpkin soup

Don't try this soup with other gins

Ingredients

  • 1.2 kg Butternut squash
  • 1 Small onion
  • 2 cloves of garlic
  • 2-3 (~200g) Starchy potatos
  • 1-2 Carrots
  • Olive oil
  • 15g Fresh ginger
  • 1 tsp Smoked paprika
  • 0,8 l Water
  • 3 pcs Chicken stock cubes
  • 150 g Chèvre
  • Juice of half lime
  • 1 tb Kattila Gin per plate

Steps

  1. Peel ginger, squash, onion, and garlic
  2. Slice ginger and garlic
  3. Cut squash into 4 segments and remove the seeds. You can fry them in oil separately
  4. Slice the squash into 2cm slices
  5. Cut the onion into 4 segments
  6. Spread the onion and squash on a baking sheet and pour olive oil on them
  7. Roast squash and onion for 20-30 minutes in 200°C oven until they are soft and got some color. You can use oven grill in the end to get better color
  8. While roasting, add oil on a soup pot and saute ginger and garlig soft
  9. Add water and stock cubes
  10. Slice carrots and potatoes in 1cm slices and add them into the stock and boild them until soft
  11. Add cheese, roasted onion and squash into the stock. Puree with a hand blender
  12. Add paprika and lime juice
  13. Bring to boil and taste. Add salt if needed
  14. Serve the soup in soup plates. Add the "gin eye" with a tablespoon in the middle of the soup plate