Autumnal Butternut Squash Velouté with Spirulina

Here is a nutritious and delicious fall recipe that incorporates spirulina powder as well as seasonal ingredients typical of Quebec, such as butternut squash. This velouté 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 cloves garlic, minced
• 1 Quebec apple (Cortland or McIntosh), peeled and cut into pieces
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 2g (one measuring spoon) spirulina powder (adjust to taste)
• Salt and pepper to taste
• A little coconut cream or 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 the 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 blend well. Season with salt and pepper to taste.
6. For a smoother texture, add a little cream or coconut milk and blend.
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 is perfect for fall recipes.
• Quebec apple : adds a slight sweet and tangy touch that complements the flavors of the squash.
• Spirulina : provides a dose of complete protein and iron, ideal for people 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!