BUTTERNUT SQUASH SOUP WITH CRUNCHY IBERICO HAM

We are almost in Halloween, and although the weather is still warm it's time to start preparing some comfort soups recipes.
Today I tried a new recipe, and I really enjoyed with my family and this is mainly the reason that I want to share with you.
Butternut squash is one of the most common varieties of winter squash, with a hard exterior and firm flesh is chock full of vitamin A, potassium and fiber.
According to some nutritional studies, one cup of cooked butternut squash contains 82 calories, 0 grams fat, 22 grams of carbohydrate(6.6 g. fiber) and .8 g of protein.
Butternut squash is an excellent source of potassium, more than a banana(582milligrams/cup).
The ingredients that you will need for this recipe are:

INGREDIENTS

Serves 4

• 4 oz butternut squash peeled, seeded and cubed
• 1 leek chopped
• 2 medium potatoes cubed
• 500 ml water or vegetable stock
•  3 oz cheddar cheese cubed
• 3 tablespoon olive oil
• 4 slices iberico ham
• Salt and ground black pepper to taste

PREPARATION

1. Sautee leek with olive oil for some minutes.
2. Add butternut squash and cook until lightly browned.
3. Add potatoes and pour the water or the vegetable stock and bring to a boil.
4. Reduce heat to low, cover pot and simmer for about 30 minutes.
5. Add cheddar cheese in cubes.
6. Transfer the soup to a blender and blend until smooth.
7. Return to pot and season with salt and black pepper.
8. Heat a saucepan and cook iberico slices for some minutes until crunchy.
9. Serve the soup in small bowls and garnish with iberico ham on top.
10. Enjoy  

SPANISH GAZPACHO

Gazpacho is a soup made of raw vegetables and serve cold,  is eaten particularly during the hot summers. Most gazpacho recipes include stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, vinegar, water and salt.

Gazpacho may be served with garnishes, served separately, such as boiled eggs, iberico ham, onion...

Gazpacho is rich in vitamin C, vitamin A and vitamin E, minerals, fiber and antioxidants like lycopene, with only 46 calories in a cup of gazpacho is a perfect soup as a first course for any meal.

INGREDIENTS

• 2 pounds ripe tomatoes
• 2 garlic cloves
• 1/4 onion
• 1/2 red bell pepper
• 1/2 green pepper
• 1/4 cucumber
• 3 tablespoon apple cider vinegar
• 1/2 tablespoon salt
• 1 cup water
• 1/4 cup spanish olive oil
• 4 slices iberico ham
• 2 eggs

PREPARATION

1. Rinse tomatoes and pepper, and take off the stems and cut them in pieces.
2. Peel the garlic cloves and onion and chop in pieces.
3. Peel the cucumber and chop it well.
4. In a food processor put the tomatoes, garlic, onion, pepper, cucumber, vinegar and salt.
5. Crush all up at the highest speed, until no piece can be noticed.
6. Add the water and blend for 3 minutes at high speed.
7. Add the olive oil and blend with the rest of ingredients at very low speed.
8. Pour it in a jar and let it chill in the fridge.
9. Garnishes may be made with hard boiled eggs or iberico ham previously dehydrate in the microwave or oven to get some crunchy iberico ham slices.