Autumn Butternut Squash Velouté with Spirulina

Here’s a nutritious and delicious fall recipe that incorporates spirulina powder and seasonal ingredients typical of Quebec, such as butternut squash. This soup is comforting for cool fall days and rich in nutrients.

Ingredients :

• 1 butternut squash (about 1 kg), peeled and diced
• 2 carrots, peeled and sliced
• 1 onion, minced
• 2 garlic cloves, minced
• 1 Quebec apple (Cortland or McIntosh), peeled and cut into chunks
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 2g (one measuring spoon) spirulina powder (adjust to taste)
• Salt and pepper to taste
• A little cream or coconut milk (optional, for texture)
• Pumpkin seeds (optional, for garnish)

Instructions :

1. In a large saucepan, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
2. Add the diced butternut squash, carrots, and apple pieces. Sauté for a few minutes.
3. Pour the vegetable stock into the saucepan, bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
4. Once the vegetables are cooked, remove from the heat and use an immersion blender to purée the soup into a smooth velouté.
5. Add the spirulina powder and mix well. Season with salt and pepper to taste.
6. For a creamier texture, add a little cream or coconut milk and mix.
7. Serve the velouté in bowls and garnish with toasted pumpkin seeds for a crunchy touch.

Benefits :

• Butternut squash: Rich in vitamin A and fiber, it’s perfect for fall recipes.
• Quebec apple: Adds a hint of sweetness and tartness that complements the squash’s flavors.
• Spirulina: Provides a dose of complete protein and iron, ideal for those who eat little or no meat.

This autumnal spirulina soup is an excellent option for a light and comforting meal, while enjoying the benefits of local Quebec products!