FRIJE

Instructions

• 1.   Cut the butternut squash in half, remove the seeds, and cut the flesh into pieces. Boil 2 1/2 cups of water with the bouillon cube, then add the squash and cook for 25 minutes over medium heat. Drain the squash, blend it, and add broth until you reach your desired consistency. Season with salt and pepper.
• 2.   Bring water to a boil. Add the eggs and cook for 6 minutes. Rinse them under cold water and peel.
• 3.   Toast the pine nuts in a dry skillet for 5 minutes.
• 4.   Divide the soup into four bowls. Add half a yogurt, 1 egg cut in half, toasted pine nuts, coriander leaves, a little fleur de sel, and pepper to each bowl.

Nutritional information *