Butternut Squash and Carrot Soup with Cinnamon Berries
Butternut squash and cinnamon berries make a warming, gently spiced pairing. Butternut, with its soft and slightly sweet flesh, goes wonderfully with the spicy and woody notes of cinnamon berries. The latter, often confused with cinnamon powder, are in reality the fruit of the cinnamon tree, offering a more subtle but just as warm flavour.
In cooking, this combination is perfectly expressed in veloutés, purees or gratins. Cinnamon berries enhance the sweet nuances of butternut, while bringing a spicy depth that warms up autumn dishes. For an even more delicious touch, it is possible to add a pinch of nutmeg or vanilla, thus reinforcing the warm side of the whole.
Try this combination in a baked butternut gratin, garnished with crushed cinnamon berries for a comforting dish full of flavour!
Today I’m offering you a butternut squash and carrot soup.
Ingredients:
1 butternut squash
3 carrots
1 onion
1 liter of vegetable stock
20 cl of crème fraîche
Salt, pepper
Preparation:
Peel the butternut squash and carrots, cut them into pieces.
Brown the chopped onion in a saucepan with a little olive oil.
Add the pieces of squash and carrots, then pour in the vegetable stock.
Place the cinnamon berries in a tea ball (or spice ball) and leave to infuse in the soup while cooking (20 minutes).
Remove the berries, blend the soup, and add the crème fraîche. Season with salt and pepper.
Serve with a touch of crème fraîche and a pinch of pepper.
