Butternut and cumin soup

When temperatures drop, there's nothing like a homemade butternut soup to warm up your body… and your spirits. Spiced up with a touch of cumin, this creamy soup ticks all the boxes: simple, tasty and ideal for canning in jars. Prepare it in large quantities, sterilize, store... and congratulate yourself later in front of a steaming bowl already ready. Yes, this soup knows how to anticipate your desires better than you 😉

1. Lightly heat the olive oil in a large saucepan over medium heat.
2. Add thechopped onion and thecrushed garlic, then fry for 2–3 minutes until translucent.
3. Add the diced butternut and the cumin, mix well to coat the vegetables.
4. Pour the vegetable broth, salt and pepper.
5. Bring to a boil, then reduce heat, cover and simmer 20–25 mins or until the squash is tender.
6. Blend the soup until you obtain a velvety smooth. Adjust seasoning if necessary.
7. Fill your jars to within 2cm of the rim and immediately proceed to the heat treatment for 75 minutes at 100°C.