1 small chopped onion

40 g of butter

5 cm peeled and finely chopped ginger

2 minced cloves of garlic

1.5 kg butternut squash, peeled, seeded and cut into small cubes

4 tbsp of freshly squeezed orange juice

Fresh cream to serve

Cilantro to serve

Salt and freshly ground black pepper

In a large pot, sauté onion in butter for 3-4 minutes over medium heat until translucent.

Add ginger, garlic and diced butternut squash. Sauté for 6-8 minutes, stirring often, until the vegetable begins to soften. Moisten with 1 l of cold water, bring to a boil, then simmer over low heat for 20 minutes, until the squash is cooked through.

Remove from heat and mix with a hand blender. Stir in the orange juice. Season with salt and pepper before serving hot, garnished with crème fraîche, pepper and coriander leaves.

Butternut squash has a deep orange flesh and a very sweet flavor. Excellent source of vitamins A and E, this vegetable, which lends itself to all sorts of preparations, is also rich in fiber, vitamin C, potassium and magnesium.