Recette de Squash soup par SITRAM

Ingredients

• 850 g (30 oz) butternut or red kuri squash
• 20 g (0.7 oz) celery
• 150 g (5.3 oz) onions
• 1 L (4 and 1/4 cups) semi-skimmed milk
• 1/2 L (2 cups) chicken or vegetable stock
• 1 tsp olive oil
• 1 pinch of grated nutmeg (optional)
• 1 clove
• 15 cl (3/5 cup) very cold liquid cream
• 1 vanilla bean
• Salt, pepper