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Ouf, c’est in extremis que je participe au concours de Lyne du blog Epices & moi sur les couleurs et saveurs de l’automne qui me tenait à cœur !
Etant malade, quoi de meilleur et de plus réconfortant qu’une bonne soupe faite maison pour se rebooster ! Pour ce thème de l’automne, j’ai choisi d’associer un fruit et un légume de saison à savoir la courge butternut et la pomme…et pour tout vous dire, ce mélange est sensationnel !
Parfumé à la coriandre, cumin, gingembre et piment de Cayenne, ce velouté doux et corsé à la fois aux saveurs chaudes et réconfortantes est tout simplement exquis !
Préparation
Préchauffer le four à 200°C.
Couper la courge butternut en 2 et retirer les graines. Verser un filet d’huile d’olive sur chaque moitié de courge, saler, poivrer. Les retourner face contre la plaque sulfurisée et enfourner 50 min à 1h pour les faire rôtir jusqu’à ce qu’elles soient tendres. Prélever la chair.
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Faire fondre le beurre dans un faitout, y faire suer l’oignon jusqu’à ce qu’il soit translucide. Ajouter les dés de pommes, les épices, le sel et le poivre. Faire revenir plusieurs minutes en remuant jusqu’à ce que les pommes commencent à devenir tendres. Ajouter la chair de courge, remuer puis mouiller avec l’eau à hauteur.
Porter à ébullition, couvrir puis baisser le feu et laisser mijoter 30 min env.
Mixer au mixeur plongeant ou dans un blender et rajouter de l’eau selon la consistance désirée. Remettre à chauffer à feu doux puis servir !
Inspirée d’une recette de Martha Stewart
Le très joli set de table qui m’a permis de présenter ma recette provient du site Les sets de Marion, un site que je vous avais présenté dans un précédent billet…
