This butternut squash cream soup with mild spices is a recipe that I have perfected over the years, inspired by the autumnal flavors of my childhood. My grandmother, originally from Alsace, often prepared winter vegetable soups, and the smell of spices that perfumed the kitchen remains a very dear memory. I wanted to recreate this feeling of warmth and comfort, while adapting the recipe to the modernity and practicality of the Thermomix®. The butternut squash, the main ingredient, brings its slightly sweet sweetness and velvety texture. The zucchini, more discreet, contribute to the lightness of the soup. The potatoes thicken the cream soup and give it a smooth consistency. The carrots, meanwhile, add a touch of color and a slightly sweet flavor that goes perfectly with the butternut squash. The apple, a sometimes surprising ingredient, brings a subtle acidity that balances the sweetness of the other vegetables. The shallots and garlic, finely chopped, form the aromatic base of the soup. The spices are the key to this cream soup. Curry brings a mild warmth and exotic notes. Cumin, with its earthy aroma, enhances the flavors of the vegetables. A hint of Cayenne pepper adds a touch of spiciness that awakens the taste buds. Nutmeg, finally, brings a touch of warmth and comfort. Fresh coriander and ginger, added during cooking, bring a freshness and vivacity that contrasts pleasantly with the sweetness of the vegetables. For preparation in the Thermomix®, it is important to cut the vegetables into pieces of similar size to ensure even cooking. Feel free to adjust the amount of spices to your personal preferences. If you like more pronounced flavors, you can add a pinch of turmeric or smoked paprika. During cooking, monitor the consistency of the vegetables. If they are not tender enough after 70 minutes, extend the cooking for a few minutes. Mixing should be gradual to obtain a perfectly smooth and velvety texture. For a vegan version, replace the yogurt with coconut cream or almond milk. You can also add red lentils to enrich the soup with protein. For a more indulgent version, add a spoonful of thick sour cream before serving. This butternut squash cream soup is enjoyed hot, garnished with grated cheese (gruyere, comté, parmesan...) and chopped fresh coriander. It can be served with garlic croutons, roasted pumpkin seeds or a few drops of hazelnut oil. It can be easily stored in the refrigerator for 2 to 3 days. You can also freeze it for later use. It is perfect for a light meal, a festive starter or a comforting dinner.

Butternut Squash Cream Soup with Mild Spices

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Description

Ingredients (19 ingredients)

Preparation (8 steps)

Vegetable preparation

Cooking the shallots and garlic

Adding vegetables and spices

Cooking the vegetables

Checking and additional cooking (if necessary)

Mixing the cream soup

Adding yogurts and final mixing

Service

Finished cooking? Great! 🎉

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