soupe courge
This creamy and comforting soup made with butternut squash is perfect for warming up during the colder months. Easy to prepare, full of flavor, and packed with nutrients, it's a seasonal favorite you'll love.
Équipement
- Large Pot
- Blender or immersion blender
- Knife
- Cutting board
Ingrédients
Main Ingredients
- 1 butternut squash about 1 kg, peeled, deseeded, and chopped
- 1 medium onion sliced
- 2 garlic cloves finely chopped
- 500 ml vegetable broth
- 200 ml coconut milk or cream for a richer texture
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Peel the squash, remove the seeds, and cut it into cubes.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic. Cook for 3-4 minutes until soft and lightly golden.
- Add the squash cubes, cumin, cinnamon, salt, and pepper. Stir to coat the squash with the spices.
- Pour in the vegetable broth. Bring to a boil, then simmer for 20–25 minutes until the squash is very tender.
- Blend the soup using an immersion blender or transfer to a blender in batches until smooth.
- Add the coconut milk (or cream), blend again briefly to combine, and adjust seasoning as needed.
Notes
Try adding carrots, ginger, or spicy chili for variety. Garnish with pumpkin seeds or a swirl of cream for extra flavor and texture.