Butternut cream soup
Description
Butternut velouté, with its sweet, golden color, is the perfect comfort food for cool autumn evenings.
Preparation
-
Cut the butternut into sections and remove the skin and seeds. Cut butternut flesh into pieces.
-
Peel and chop the potatoes.
-
Chop the onions and garlic clove.
-
Put a little olive oil in a pot and sauté the butternut, potato, garlic and onions for 10-15 minutes.
-
Cover the mixture with water so that the vegetables are just covered. Leave to cook over a low heat. Check that the butternut and potatoes are cooked by pricking them with a knife from time to time.
-
Once cooked, place the mixture in a blender and blend until smooth.
-
Add salt and pepper to taste. You can also add spices. Garnish with seeds (sesame, sunflower, etc.).
Ingredients
-
Butternut
1 -
Onion
2 -
Garlic
1 clove -
Potato
4
Category
Soup
Soup
Preparation
25 mn
25 mn
Cook
30 mn
30 mn
Servings
6
6
A word about this preparation...
Butternut soup is a real concentrate of benefits for the body and the palate. Rich in vitamins A, C and E, as well as antioxidants, it helps boost the immune system, particularly in autumn and winter. Low in calories but high in fiber, it promotes healthy digestion and a feeling of fullness.
In addition to its nutritional benefits, butternut has a velvety texture and a mild, slightly sweet taste that goes perfectly with spices such as curry or ginger.
Be careful to remove the butternut skin, as it gives a bitter taste to the preparation. Peeling butternut is not an easy task. I advise you to cut the butternut into sections and cut the skin from top to bottom, laying the section flat on a chopping board. Don't forget to remove the butternut's seeds.