BUTTERNUT SOUP
35 min.
2 pers.
Moderate
A delicious soup to prepare for dinner.
Ingredients
At Oliviers&Co
Everyday Extra Virgin Olive Oil
At the market
1 onion, diced
2 cloves of garlic, minced
6 cups butternut squash, diced
1 cup butternut puree
3 cups of vegetable broth
1 cup of apple juice
1 tbsp. honey
1/2 tsp curry powder
1/4 tsp cinnamon
Salt and pepper
1/2 cup heavy cream
Pumpkin seed, for decoration
Steps
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook until fragrant, about 30 seconds.
Add the butternut squash, butternut puree, vegetable stock, apple juice, honey, curry, cinnamon, salt and pepper. Bring to a boil, cover and simmer. Cook for about 15 minutes, until the butternut squash is fork tender.
Use an immersion blender or regular blender to pulse until smooth.
Return to the saucepan and stir in the heavy cream. Warm it up.
Garnish with pumpkin seeds and drizzle with olive oil before serving.
