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Butternutt squash soup with green olive spread


  • 1 butternut squash
  • 2 carrots
  • 1 small potato
  • 1 red onion
  • 2 cloves garlic
  • 2 tablespoons Dida Boža natural green olive spread
  • 1 tablespoon sour cream
  • Salt, pepper, vegeta, basil if desired
  • pumpkin seeds
  • Olive oil
  • 2 Cherry tomatoes


Peel the potatoes, pumpkin and carrots. Cut the potatoes, pumpkin and cherry tomatoes into smaller pieces and the carrots into slices. In a larger bowl, place enough olive oil to cover the bottom. Once the oil has warmed up add the red onion. When the red onion takes on a golden color, add the garlic. Put all the chopped vegetables (potatoes, zucchini and carrots, cherry tomatoes) in a bowl and add half a liter / to a liter of water enough to cover the vegetables in the bowl. Cook the vegetables until they soften approx. 30-45 min. After the vegetables are cooked, pour half the water and leave the rest in the bowl with the vegetables. Using a stick mixer, chop the vegetables into a liquid mass, ie a pulpy soup, and make sure that no pieces remain. Add spices as desired and a tablespoon of sour cream. If the soup seems too thick, add more water. When serving the soup, add olive spread on top and sprinkle the soup with pumpkin seeds.

Additional tip: If you have a little older bread (a day, two) take a piece of bread and cut it into small pieces. In a pan with a drop of olive oil, fry the breadcrumbs until crispy. Serve the pieces of bread with the soup.