Butternut squash soup with avocado sandwiches

To make the sandwich
Mix cottage cheese, avocado and olive oil in a bowl, adding salt and pepper to taste. To make the double sandwich, spread the filling onto the bread and garnish with pea shoots.

To make the soup
Deseed, peel and cut the squash into small cubes (1 x 1 cm). Fry the chilli pepper in oil for 2 minutes, add the squash and the stock and cook gently for 5 minutes. Add the cream and the cheese, and let simmer for 15 minutes. Before serving, blend using a hand blender.


Serves 4

For the sandwiches
4 Polarbröd Soft Wheat Roll
4 tbsp cottage cheese
1 diced avocado
1 tbsp olive oil
Salt and black pepper
A handful of pea shoots

For the soup
1 butternut squash
½ finely diced chilli pepper
400 ml mushroom stock (350 ml water, 3 tbsp concentrated mushroom stock)
400 ml cream (single or whipping cream)
3 tbsp curd cheese