Did you know that butternut squash has been known for over 8000 to 10 000 years? First Nations people used to eat the seeds. The Aztecs, May and Incas cultivated butternut squash at the same time as corn and beans. Christopher Columbus was the first European to taste this fruit; he subsequently brought it back to Europe.
As cool fall weather approaches, why not make a delicious and colourful butternut squash soup? It is truly comforting with warm spices, such as ginger, cumin or cayenne pepper.
Sunny butternut squash soup
This soup will be bright orange. You can add coriander or chives before serving. The contrast between colours is fabulous!
1 onion, minced
2 leeks, chopped
¼ tsp garlic flower or 1 clove of garlic
1 butternut squash, chopped into small cubes
1 litre vegetable broth
¼ tsp of ginger powder
¼ tsp of cumin
Sea salt and cayenne pepper to taste
Cook the onions, leeks and garlic over low heat. Add the cubes of butternut squash. Mix occasionally. After three or four minutes, add the vegetable broth. Continue cooking on low heat for a few minutes. Remove from heat when the butternut squash is tender. Cover with a lid and let the mixture cool at room temperature.
Using a blender or food processor, blend the mixture until the texture is smooth and creamy. Add water or almond milk if necessary. Add the ginger, cumin, sea salt and cayenne pepper. Taste and adjust the seasoning if necessary.
Imane Lahlou, ND., M.SC., PhD.
Collaborator at Le Monastère des Augustines