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.jpg "Butternut soup with fresh parsley")
Butternut soup with fresh parsley
Discover this quick and easy recipe for comforting butternut soup with fresh parsley.
Ingredients - pour 4 people
- 1 butternut squash
- 1 onion
- 2 cloves of garlic
- 1 litre vegetable stock
- olive oil
- salt and pepper
- 4 sprigs fresh parsley (or more to taste)
- 10 cl crème fraîche or vegetable cream (optional)
- A few croutons or toasted seeds for garnish (optional)
Preparation
- Peel and seed the butternut squash. Cut into cubes.
- In a large saucepan or pot, sauté the onion and garlic in a little olive oil.
- Add the butternut cubes and pour in the vegetable stock until it covers the pieces of squash.
- Bring to the boil, then simmer over a low heat for 20 to 25 minutes, until the squash is tender.
- Remove from the heat and blend the soup with an immersion blender or in a blender until smooth and creamy.
- Adjust the seasoning with salt and pepper.
- Ladle the soup into bowls. Add a drizzle of cream if desired.
- Sprinkle with fresh parsley, croutons or toasted seeds.
