Butternut Spice Soup (Print Version)
# Ingredients:
→ Veggies and Aromatics
01 -
1 butternut squash (around 800g)
02 -
2 onions
03 -
1 shallot
→ Seasonings and Spices
04 -
1 teaspoon of Ras el Hanout
05 -
2 tablespoons of garlic
06 -
A pinch of black pepper
07 -
1.5 teaspoons of nutmeg
08 -
1 teaspoon of coriander
09 -
1 teaspoon of salt
10 -
2 tablespoons of herbes de Provence
→ Other Ingredients
11 -
1 fresh cheese portion, like Kiri or Saint-Moret
12 -
2 tablespoons of olive oil
13 -
1 liter of water
14 -
1 stock cube (vegetable or beef)
15 -
1 teaspoon of lemon juice
# Instructions:
01 -
Boil about 1 liter of water and dissolve the stock cube in it.
02 -
Peel and dice the butternut squash. Then peel and finely chop both the onions and the shallot.
03 -
Put the spices, butternut squash, onions, and shallot into the boiling broth. Let everything cook for 20 minutes or so, until the squash feels soft when poked.
04 -
Blend the fresh cheese with olive oil and lemon juice until smooth. Add in the cooked veggies and pour in the broth little by little until it reaches the texture you like.
# Notes:
01 -
The soup can be as thick or thin as you prefer.
02 -
It freezes really well.