butternut squash soup

photos updated: 28/12/2018

Soup is becoming a common feature in our home especially during dinner time. I find making the creamy or pureed version quick and easy. A few days ago I was shopping at Nakumatt when I saw this young mother loading her trolley with the packet soups where you add the powdered stuff to water and the soup is ready. I wanted to pull her hand to the veggies section and tell her ” make fresh soup”. The packet variety is salty and it has I don’t know how many preservatives and colourings and what not. I have always hated the packet version and also don’t like using the stock cubes as it just adds a lot of artificial flavours to the soup. If we are blessed with so many varieties of fresh vegetables, why make the packet version?

Today I am going to blog a butternut squash soup. Because it’s naturally sweet, there are so many spices and herbs that compliment the butternut squash. Every time I make the soup, it tastes different. This recipe is a rough guideline but use whichever spices and herbs you like.

BUTTERNUT SQUASH SOUP

4 Servings

500g butternut squash

3 to 4 cloves of garlic, peeled

1 tbsp dried rosemary or 1 fresh sprig

1 tbsp olive oil

½ tsp chopped ginger

2 cups water or stock

1 tsp salt

½ tsp red chilli powder

¼ tsp cinnamon powder

1 tbsp lemon juice

1. Preheat the oven at 180°C.
2. Cut the squash into half. Put it on to a baking tray. Sprinkle the oil over it. Sprinkle the garlic, ginger and rosemary over it.
3. Bake the squash in the oven for 30 to 35 minutes till it becomes soft and starts to brown on the top.
4. Take the squash out of the oven. Let it cool for a while.
5. Peel the skin off and put the squash along with the garlic, ginger and rosemary into a food processor or a liquidizer.
6. Puree the mixture and pour it into a pan.
7. Add the water or stock along with salt, cinnamon powder and lemon juice.
8. Heat the soup gently.
9. Garnish with the chilli powder and serve.

Tips:

• Herbs that can be used on its own or as a mixture : coriander, basil, thyme, sage.
• Spices: pepper, nutmeg powder, green chillis, onion.
• Top with spring onion, chives, fresh cream, yogurt, blue cheese.
• Add to it coconut milk or orange juice if you like.
• Serve it with chilli oil. Green chilli paste mixed in olive oil.
• If you do not want to roast the squash then just peel it, cube it and stir fry it in oil. Add the water or stock and cook till it becomes soft. I find roasted squash so much easier to peel.