What could be better than a good comforting soup?
Let yourself be tempted by our butternut squash and onion soup,
taken from the book Votre santé avec l’authentique régime crétois (for the moment only in French, translation in progress)
Ingredient (4 serves)
– 1 kg butternut squash
– 2 onions
– 2 bay leaves
– 1 bunch of coriander
Preparation time: 10 minutes – Cooking time: 20 minutes
Remove the stems from the coriander. Reserve the leaves and tie the coriander branches together. Chop the onions. Dice the squash.
Put the squash, bay leaves and tied coriander branches in a pot with 2 litres of water. Cook until the squash is done. Use the tip of a knife to check for doneness.
Fry the onions in the olive oil for 5 minutes, stirring regularly. They should become translucent but not coloured. Add the onions to the squash.
Remove the bay leaves and coriander sprigs, add three quarters of the coriander leaves to the squash and blend.
Just before serving, add a little fresh coriander for decoration.
