This soup associates the sweetness of the butternut squash with various spices. It is a concentrate of flavors that gives us a simple air of vacation! A recipe for enjoying a night for dinner. With the low temperatures we have right now… you will certainly enjoy this! To succeed you need to use soft spices as we just want the spice perfume, not their strength.
For 6 people:
- 1 lb (500 g) of butternut squash flesh
- 2 cube stock (chicken)
- 2 medium potatoes
- 1 onion
- 2 cloves garlic
- 2 anise star
- 1 cinnamon stick
- 1 piece of ginger
- 1 cup (20 cl) of coconut milk
- 1 handful of coriander leaves
- Peanut oil
- 1 handful of pumpkin seeds
- A pinch of curry
- Salt and pepper
Preparation: butternut squash soup with spices
Heat a large pan with oil. Fry onion and garlic. Add the grated ginger and spices. Brown for one to two minutes.
Add the pieces of squash and potato cubes. Fry a few moments. Moisten with 1 liter of broth (water + cubes), salt and pepper. Bring to a boil and simmer for half an hour.
When the vegetables are cooked, remove the cinnamon stick and anise. Mix with half the coconut milk until obtaining a smooth mixture. Adjust seasoning if necessary.
In a separate pan, brown the pumpkin seeds with a little oil and curry.
Serve in soup plates or bowls. Spread toasted pumpkin seeds on top and the remaining coconut milk and chopped coriander in the center for a nice composition.