The month of September has been incredibly warm this year in Paris. Therefore, everyone was strolling around the city in light-summer clothing and enjoying the sun on the cafe terasses. Barbecues, Gazpachos and lemonades were on the menu.
But this week-end, Autumn slapped everyone in the face with a cold rain and a windy Sunday. The first thought I had then: “yaaaaaasss ! Soup time !”.
Am I the only one enjoying that kind of weather ?
Lucky me, I had butternuts fresh from Saturday’s market waiting to be chopped and turn into a delicious and creamy Autumn Soup. Butternuts have this kind of savory taste, very sweet and smooth that goes perfectly with all kind of more powerful spices. You can replace them by either pumpkin or potimarron which are in full season right now.
Moreover, Soup itself is simple, quick and easy like a good Frenchie likes it. You can skip the roasting part if you are in a hurry and just cook the vegetable in the pot directly
Let’s get started my Frenchies !
Yield: 6 servings – Prep time: 15min – Cooking time: 20 to 40min
What you’ll need
- 1 big pot
- 1 cutting knife
- 1 cutting board
- 1 piece of parchment paper
- 1 oven pan
- 1 hand held blender or a food processor
- 2 small butternuts
- 2 onions
- 1 apple
- 3 tbsp olive oil
- 1tsp vegetable spices (you can make your own by combining pepper, paprika and other dried herbs)
- 3 tbsp flour
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp ground nutmeg (freshly grated is great)
- 4 cups water
- 3 tbsp of chicken or vegetable stock
First, pre-heat the oven at 400°F.
Then, peel and slice in big chunks the butternuts and onions, do the same with the apple but do not peel it (be careful to make slices that are the same size for them to cook evenly).
Toss the vegetable in the olive oil and the vegetable spices to cover them evenly.
Then, put the vegetables on a parchment paper on the oven pan and bake until golden (approx. 30min). It’s the same technique used here.
In a large saucepan, bring the water to a boil. Add the chicken stock powder and the roasted vegetables. Now, simmer slowly to approx. 10min.
To finish, liquidize the soup with a hand-held blender or food processor. You can check seasoning and drizzle a little bit of olive oil when serving.
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.