Fall smoothy
10mn
30mn
A staple of autumn recipes, butternut soup can be prepared in many different ways and is always just as good. Bergamott offers you a comforting vegetable recipe for the cold days ahead.
Material
- 1 saucepan
- hand blender
- pan
Ingredients
- ½ butternut
- 1 onion
- 15fl oz coconut milk
- Coconut oil
- Roasted hazelnuts
- Vegetable broth
- Fresh coriander
- Gommasio
- Curry
- pepper
How to
- Slice your onion and fry it in the coconut oil.
- Dice your butternut and sauté it with the onions until lightly colored. Allow about 30 minutes for cooking (the smaller the butternut, the faster it will cook).
- Season with pepper and curry.
- Meanwhile, roast your hazelnuts at 170°C for 10 minutes in the oven. Crush them and reserve them for the service.
- Once the butternut is cooked, put it in a blender and blend it with 300ml of coconut milk (keep the rest for decoration) and a broth.
- Check your seasoning if necessary.
- Vous n’avez plus qu’à servir votre soupe et décorer avec le lait de coco, les noisettes, la coriandre fraîche et assaisonner avec le gommasio ou du sel si vous n’en avez pas.
Tips
This butternut soup can be complemented with other vegetables. We opted for pan-frying for more taste but you can cook in water to save time.
The recipe for butternut soup
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Good tasting!