BUTTERNUT SQUASH SOUP WITH THYME AND MUSTARD

BUTTERNUT SQUASH SOUP WITH THYME AND MUSTARD
2-3 servings

300 g/ 10,5 oz butternut squash, peeled and diced
150 g/ 5,3 oz potatoes, peeled and diced
2 shallots, finely chopped
800 ml/ 3,4 cups water
2 tsp yellow mustard seeds
1 tsp thyme, dried
3 tblsp thick youghurt or crème fraîche
4 tsp Dijon mustard
1 tsp honey
salt
extra-virgin olive oil

- Gently fry shallots with thyme and mustard seeds for 3-4 minutes in some olive oil, then add squash and potatoes and go on cooking for another 4-5 minutes.
- Add salt and the water and let it simmer with half closed lid for 10-15 minutes, it depends on how big the vegetable dice are.
- While the soup simmers, mix yoghurt, honey and Dijon mustard really well. Taste it and add more mustard if you want.
- Run the soup in a blender until smooth and serve topped with a dollop of mustard yoghurt.

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