Butternut Squash Soup with Fresh Coriander
By Emmanuel VAN DAM - Traitement de Saveurs
Ingredients
- - Olive oil 50 ml
- - Big onions 1 kg
- - Garlic 1 head
- - Butternut squash, peeled and cut into large cubes 2 Kg
- - 5 litres water
- - Sprigs of coriander (reserve the leaves) ½ bunch
- - Crushed coriander bays 10
- - Salt, pepper
- - Reserved coriander leaves (to add at the very end ) 1/2 bunch
Details
servings 20
Level of difficulty Easy
Preparation time 25mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Finely chop the onions and garlic and sweat in olive oil for two to three minutes.
Step 2
Remove the stems of the coriander, reserving the leaves. Tie the stems together and add them to the pot.
Step 3
Add the diced butternut squash to the pot and fry for a few moments in oil with the onions, (this will make your soup shiny).
Step 4
Moisten with water or if you have a good chicken stock it's even better, and cook until the pumpkin pieces are soft all the way through (check with the tip of a knife).
Step 5
Do not overcook as the soup will be tastier. When it is cooked, remove the coriander stems and mix everything with a blender. Add the coriander leaves and blend again.
Step 6
Serve immediately.
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