Creamy spiced butternut soup (Print Version)
# Ingredients:
→ Veggies and Flavors
01 -
1 medium-sized butternut squash (around 800g)
02 -
2 onions
03 -
1 shallot
→ Spices and Seasoning
04 -
2 teaspoons of Ras el Hanout mix
05 -
2 teaspoons of garlic
06 -
A teaspoon of coriander
07 -
A teaspoon and a half of nutmeg
08 -
2 teaspoons of herbes de Provence
09 -
1 teaspoon of salt
10 -
Ground black pepper
→ Other Ingredients
11 -
1 fresh cheese square like Kiri or Saint-Moret
12 -
2 tablespoons of olive oil
13 -
1 teaspoon of lemon juice
14 -
1 vegetable or beef stock cube
15 -
1 liter of water
# Instructions:
01 -
Boil about a liter of water with the stock cube until dissolved.
02 -
Peel the butternut, then chop it into chunks. Peel the onions and shallot and slice them thinly.
03 -
Put the butternut chunks, sliced onions, shallot, and spices into the bubbling stock. Let it cook for around 20 minutes or until the squash softens.
04 -
Blend up the fresh cheese square with the olive oil and lemon juice. Gradually mix the cooked veggies and add stock until you get the texture you like.
# Notes:
01 -
You can make it thicker or thinner depending on how you like your soup.
02 -
Freezes well for easy storage!