Butternut Squash Soup

5
Average: 5 (2 votes)
(2 votes)
Butternut Squash Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
150 grams
Potatoes (starchy, such as Idaho or russet)
500 grams
Pumpkin pulp (butternut squash (peeled and seeded)
1
1
2 tablespoons
1 teaspoon
½ teaspoon
Cumin seeds (ground)
½ teaspoon
1 liter
2 tablespoons
2 tablespoons
cilantro leaf (fresh chopped)
cilantro leaf (for garnish)

Preparation steps

1.

Peel and dice the potatoes. Cube the butternut squash. Peel and finely chop the onion and garlic, then saute in hot butter until translucent. Toss the butternut squash cubes with paprika, cumin and coriander, and sauté briefly with the onions and garlic. Pour in the broth. Add the potatoes to the pot and simmer for about 25 minutes, stirring occasionally.

2.

Puree the soup until smooth, adding broth to the desired consistency. Add the crème fraîche and stir in cilantro. Season to taste with salt and cayenne pepper.

3.

Ladle the butternut squash soup bowls and garnish with cilantro leaves. Serve hot.