Recipe : Creamy Butternut Squash Soup
For: 4 to 6 people Preparation : 20 min Cooking : 30-35 min level : easy
- Ingredients
- Preparation
- Good To Know
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.