Butternut squash and cumin soup
Servings: 6
Calories: 150kcal
Equipment
- Immersion blender
Ingredients
- 1/2 butternut I obtained 800g of pulp
- 2 medium potatoes
- 2 carrots
- 1 celery stalk
- 2 garlic cloves
- 800 ml chicken broth
- 500 ml boiling water
- 10 g low-fat butter I used 40%fat Albalact's butter
- 1 bay leaf
- 1 tsp ground cumin
- salt and pepper to taste
Instructions
- Peel and remove the seeds from the squash. You will only use half of it (like 800g) but you can leave the rest aside and roast later in the oven or add it to the freezer.
- Peel the carrots, the potatoes and the garlic cloves. Wash all vegetables thoroughly (including the celery stalk).
- Chop the potatoes, the celery stalk, the carrots and the squash half pulp. Cut the garlic in thin slices.
- Set a large pot on the stove on medium heat, add the butter and the garlic. Stir and cook for a few seconds just until the garlic releases the lovely flavors, then add the chopped vegetables, add the boiling water and the chicken broth.
- Season with salt and pepper, add the bay leaf, then leave to simmer with the lid on for 40 minutes on low heat.
- When the time elapsed, check and make sure all vegetables are cooked through.
- Use the immersion blender to puree the composition all the way through.
- Add the cumin and taste for salt (adjust only if needed).
- Serve hot with croutons.
Notes
Calories count does not include the croutons.