•300g plain flour
•100g Gallo Nature spelt
•30g onion, chopped
•2 tablespoon extravirgin olive oil
•1 small bunch of sage
•100ml dry white wine
•20g dried porcini mushroom
•Salt and pepper to taste
•200g butternut squash
•1l veg stock (or water
Gallo Nature Spelt Soup With Butternut Squash Photo Gallery
1 Pre-soak mushrooms in 100ml cold water. Sweat the onion in a large saucepan with a pinch of salt and a drizzle of extra-virgin olive oil. Once this is cooked and golden, add the spelt and fry it for about 1 minute.
2 Pour in the white wine and let the alcohol evaporate. Pour in the veg stock and cook for 20-25 min. Meanwhile, chop the squash into small cubes then cook trimmings in a small glass bowl in the microwave. Blend trimmings in a processor to make a purée.
3 When 10 minutes are left on the timer, add the squash cubes to the spelt and drain the mushrooms, saving the water. Pour this in the soup and roughly chop the mushrooms. When 5 minutes are left, add the mushrooms and the squash purée.
4 Keep cooking until the time is up and the spelt is al dente. Once the soup is ready, season it with salt and pepper to taste and add a tablespoon of extra virgin olive oil. Pour the soup into a bowl and garnish with chopped sage.
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