Butternut, carrot and zucchini soup
The zucchini is there until autumn, the butternut squash heralds winter, the carrot covers both. At the crossroads of the seasons, take advantage of their sweet and easy-to-love flavors to prepare an unmistakable soup! The butternut, carrot and zucchini soup is enriched with a hint of onion, curry and turmeric to enhance the taste while boosting the colour. With its golden hue, it brightens up the grayness and whours up the bodies that have been tried, we couldn’t ask for more to spend the season in the whoursh.
- 2 Carrot
- 2 Zucchini
- 1 butternut squash
- 1 onion
- 1 vegetable stock cube(s)
- 1 C. curry soup
- 1 C. Turmeric
- 1 drizzle Olive oil
Preparation 20 mins
Cooking 20 mins
Remove the stems. Peel the carrots and zucchini, cut them into large cubes. Cut the butternut squash, remove the seeds and the fibrous parts. Peel the flesh and cut it into pieces.
Peel and slice the onion, brown it in the bottom of a casserole dish with the olive oil for 2 minutes.
Add the diced vegetables, the spices, the crumbled bouillon cube and cover with water. Cover and cook for 20 mins.
Check the cooking, the vegetables should be tender. If not, add 10 min. Mix the soup, salt and pepper if necessary then serve hot.
If you prepare the butternut, carrot and zucchini soup using a pressure cooker, the cooking time can be halved. If the courgettes are organic, wash them but keep the skin. You can also replace the water with milk or a vegetable drink for a creamier soup, unless you change the spices according to your tastes: cumin, chilli, colombo spices… Do not hesitate to increase the quantities, the soup Freezes perfectly in bags to last all winter!