Description Edit

This gives a nice and wholesome soup, and it is for the whole family.



Ingredients Edit

Directions Edit

  1. Peel the squash and cut into 1 cm dice.
  2. Sauté squash and onions in the butter and oil avoiding that it takes colour.
  3. Add the chicken stock and leave to simmer for 10 minutes, until the squash is tender.
  4. Whip the Parmesan cheese and the egg yolks together and pour the mix over the soup.
  5. After this, the soup must not boil.
  6. Season with salt and pepper and serve with croutons.
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