Butternut squash soup to fall to the ground

Here is a butternut squash soup ideal to start autumn in style. Unctuous and dietary, this squash soup will appeal to young and old alike. To cook butternut, nothing too complicated, cooked in water, you will get an exquisite orange velvety. Show your guests this recipe, they'll be amazed. Its light taste makes it perfectly combined with other foods and spices. Try it, you'll see.

  •     1 Butternut squash
  •     1 onion
  •     1 cube of chicken stock
  •     2 tbsp olive oil
  •     1 tbsp crème fraîche
  •     1 pinch nutmeg
  •     1 pinch cumin
  •     1 pinch of salt


STEP 1 Peel the squash and divide it into 1 cm thick strip. Then pit the strips and slice them into 4 cm cubes. Peel and finely chop the onion. Book.

STEP 2In a pot, heat the oil and add the chopped onion. Lightly brown edit the onion and add the diced squash. Simmer for 10 minutes over medium heat. After this time, stir in the crumbled stock cube, salt, nutmeg and cumin. Then pour water of the same level as the preparation. Cover the pot and simmer the butternut squash soup for 50 minutes over normal heat.

STEP 3Mix the soup with a dipping blender until smooth and smooth. Then add the crème fraîche and mix again for a few minutes. Correct seasoning if necessary. Then serve on hollow plates.


This butternut recipe can be made with other foods such as carrots, potatoes, coriander... to taste all winter velvety with this food of yesteryear.

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