- 1 onion
- 1 carrot
- Olive oil
- 1 tsp dill
- 500 g Butternut squash
- 1 quarter of celery
- 2 tbsp chestnut flour
- 100 g sunflower seeds (and roasted pumpkin)
- Peel the onion and cut it into wedges. Wash the carrot and cut it into slices. In a Dutch oven, brown these two vegetables in a little olive oil with the dill. Brush the squash, remove the few seeds and cut into pieces. Peel them. Also chop the celery and add both to the pot. Salt and pepper. Cover everything with 2 liters of water.
- When the vegetables are almost cooked (prick with a knife to check the cooking), take a little water and dilute the chestnut flour.
- Add it to the pot and cook for another 10 minutes. Blend the soup finely. Check the seasoning. Serve after sprinkling roasted seeds.
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