Butternut Squash Soup

Ingredients

• 150 g starchy potatoes
• 500 g butternut squash flesh (peeled and seeded)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp mild paprika powder
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander seeds
• 1 l vegetable broth
• 2 tbsp crème fraîche
• 2 tbsp freshly chopped cilantro
• Salt
• Cayenne pepper
• cilantro leaves for garnish

Instructions

1. 1.

   Peel and cube the potatoes. Cube the squash as well. Peel and finely chop the onion and garlic, then sauté them in hot butter until translucent. Add the squash cubes, paprika, cumin, and coriander, cooking briefly before pouring in the broth. Add the potatoes to the pot. Simmer gently for about 25 minutes, stirring occasionally.

2. 2.

   Finally puree the soup finely and adjust consistency with more broth or by reducing further if desired. Stir in the crème fraîche and cilantro, seasoning with salt and cayenne pepper to taste.

3. 3.

   Serve the butternut squash soup in bowls, garnished with cilantro leaves.