Crema de calabaza Butternut al jengibre y limón

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Crema de calabaza Butternut al jengibre y limón. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crema de calabaza Butternut al jengibre y limón, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de calabaza Butternut al jengibre y limón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de calabaza Butternut al jengibre y limón is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de calabaza Butternut al jengibre y limón estimated approx 15 minutos.

To begin with this recipe, we have to prepare a few components. You can have Crema de calabaza Butternut al jengibre y limón using 6 ingredients and 5 steps. Here is how you can achieve it.

Una Crema de calabaza Butternut ideal para el invierno con un toque de jengibre y limón.

Ingredients and spices that need to be Make ready to make Crema de calabaza Butternut al jengibre y limón:

1. 1 cebolla (como una bola de billar)
2. 1 calabaza butternut (1 kg) (se puede hacer con otra calabaza pero el interés de la butternut es que es cremosa y no necesita añadir patata )
3. 2 cm jengibre
4. 1 zumo de limón
5. Sal y pimienta
6. Aceite de oliva

Instructions to make to make Crema de calabaza Butternut al jengibre y limón

1. Cortar la cebolla en trocitos; poner en un cazo aceite de oliva y la cebolla cortada con un poco de sal sobre fuego fuerte en primero y bajar.
2. Cortar la calabaza en cúbitos y añadir a la cebolla dentro del cazo con el jengibre pelado y el zumo de un limón.
3. Dejar cocer cubierto 13 a 15 minutos (hasta que la punta de un cuchillo entre en un cubo de calabaza sin resistir).
4. Triturar hasta obtener el aspecto de una crema. Catar, poner sal pimienta y zumo de limón al gusto y añadir una cuchara de mascarpone (o nata cremosa ). Triturar de nuevo y poner la crema en un tazón y bon provecho.
5. Se puede poner bacon tostado encima para obtener algo de crujiente.

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