BUTTERNUT SQUASH SOUP

 

 

When the leaves turn into autumn colors, it’s time to do the same in your kitchen! Bring the season into your plate with this amazing spicy soup!

 

Serving 4

Preparation: 30 min. cooking time: 40 min.

 

2 lbs of butternut squash puree

1 leek

1 fennel bulb

1 apple

2 garlic cloves, minced

1 tbsp of unsalted butter

¼ tsp of ground coriander

½ tbsp of fresh thyme leaves

Flat parsley leaves for garnish

2 cups of chicken stock

Salt and pepper

 

Wash, trim and cut the white and light green part of the leek into small pieces.

Wash, quarter and core the fennel bulb and cut it into little pieces.

Peel, core and cut the apple.

In a large sauté pan over medium heat, melt the butter. Add the leek, fennel, apple, garlic, thyme, ground coriander and cook until soft, about 10 minutes.

Add the butternut squash puree, and chicken stock. Season the soup with salt and pepper.  Bring to a boil. Cover, reduce de heat on medium low and cook for 30 minutes, stirring occasionally.

Using an immersion blender, puree the soup until smooth consistency.

Ladle the soup into bowls and garnish with some flat parsley.

Enjoy!