Can I freeze the butternut soup?

Yes, this soup can be frozen. Let the soup cool and store it in an airtight container in the freezer. Thaw the soup before use and heat it gently in a pot.

Can I make the butternut soup in advance and reheat it?

Yes, this soup can be made in advance and reheated. Store the soup in the refrigerator and heat it gently in a pot.

Butternut soup with tartufata and hazelnuts

Name: Butternut soup with tartufata and hazelnuts
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 250 g butternut squash flesh; 2 carrots; 0.5 sweet onion; 3 tbsp roasted hazelnuts; 1 tbsp sour cream; 2 heaping tbsp Philadelphia Original; 7.5 dl vegetable broth; 20 g butter; 1 jar tartufata (80 g); 1 tbsp tomato paste; 1 clove garlic; 1 level tsp curry; Pepper and salt

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45min

•

Easy

Do you want to make this butternut soup with tartufata and hazelnuts yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 12 servings

250 g butternut squash flesh
2 carrots
0.5 sweet onion
3 tbsp roasted hazelnuts
1 tbsp sour cream
2 heaping tbsp Philadelphia Original
7.5 dl vegetable broth
20 g butter
1 jar tartufata (80 g)
1 tbsp tomato paste
1 clove garlic
1 level tsp curry
Pepper and salt

Preparation method

How do you make this?

Chop the onion and the clove of garlic finely. Sauté them for 5 minutes in a stew pot with the melted butter. Sprinkle with curry; mix for 1 minute and then add the diced butternut along with the sliced carrots. Sauté for 5 minutes and add the tomato paste and broth. Bring to a boil and let simmer for 20 minutes. Let rest for 10 minutes and blend until smooth; adjust seasoning.

Mix the Philadelphia, sour cream, and tartufata. Coarsely chop the hazelnuts.

Pour the soup into small cups; finish them off with the tartufata cream and the hazelnuts. Serve warm.

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