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Butternut squash soup

 

Butternut squash soup

Here is the perfect butternut squash soup to start the fall in style. Creamy and healthy, this squash soup will appeal to young and old alike. To cook the butternut, nothing very complicated, cooked in water, you will obtain an exquisite orange velvety. Share this recipe with your guests, they will be amazed. Its light taste makes it perfect for pairing with other foods and spices. Test, you will see.


INGREDIENTS: 6 PERS.

  • 1 Butternut squash
  • 1 onion
  • 1 chicken stock cube
  • 2 tbsp. tablespoon olive oil
  • 1 C. fresh cream
  • 1 pinch of nutmeg
  • 1 pinch of cumin
  • 1 pinch of salt


PREPARATION:

  1. Peel the squash and divide it into slices 1 cm thick. Then pit the strips and slice them into 4 cm cubes. Peel and finely chop the onion. Book.
  2. In a pot, heat the oil then add the chopped onion. Let the onion lightly brown then add the diced squash. Simmer for 10 minutes over medium heat. At the end of this time, add the crumbled bouillon cube, salt, nutmeg, and cumin. Then pour water at the same level as the preparation. Cover the pot and simmer the butternut squash soup for 50 minutes over normal heat.
  3. Then mix the soup using a hand blender until you obtain a very smooth and creamy velvety. Then add the crème fraîche and mix again for a few minutes. Correct the seasoning if necessary. Then serve in deep plates.


TIPS

This butternut recipe can be made with other foods such as carrots, potatoes, cilantro ... to enjoy veloutés all winter long with this food of yesteryear.

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