ROASTED BUTTERNUT SQUASH SOUP

Hiya,

I hope you all had a good break now that schools are back on. I thought it would actually feel like a real break for me  but let’s just say that having both of them at home, at the same time, all day and the gloomy weather wasn’t as relaxing. Anyway, a while back I decided to give you all a recipe week where I shared a recipe everyday to catch up with my cooking videos, which can be hectic to schedule to go with a blog post at the same time. So today I am back with another recipe which didn’t make it to that list but so worth it and it’s my roasted butternut squash soup. For this delicious soup recipe, you will need;

Ingredients

• Butternut squash
• An onion
• 3 cloves garlic
• A thumb ginger
• Olive oil
• Salt to taste
• Black pepper
• Butter
• Paprika
• Cumin
• Coriander
• Garam masala
• Tomato paste
• Stock/ water

METHOD

• Preheat your oven to 180°C
• Cut you squash into half lengthwise and scoop out their seeds using a spoon.
• Place them on a roasting pan and rub a teaspoon of olive oil on them, sprinkle some salt and pepper.
• Into the oven they go until tender, do check them after 30 minutes and leave them for longer if not yet done.
• Once done, remove and set them aside to cool a bit.
• Meanwhile, chop your onion, grate your garlic and ginger or you can crush them.
• Scoop out the flesh from your squash and be careful not to scoop out skin at the bottom since it’s really soft once roasted.
• In a heated pot, add a knob of butter and a tablespoon of olive oil, then in go your onions, garlic and ginger.
• Sweat them for 3 to 4 minutes, then add a teaspoon each of your spices stir once again, then add a teaspoon of tomato paste stir and add in your scooped squash.
• Finally add some stock to cover, I used chicken stock but water is fine too.
• Let it simmer for a few minutes, you can add more liquid if you prefer it thinner.
• Then all you do is blend it all up, I used an immersion blender but any is fine.
• You can also finish it off with some cream for a creamier version.
• Garnish with some chopped coriander leaves.
• Serve and enjoy.

TIP: You can also add apples to this if you like your soup slightly more sweeter and if you want it spicy then cayenne will definitely do the trick. I also roast mine to avoid the excess water it would have if I only boiled it.

There you go, a simple, flavourful and delicious roasted butternut squash soup for you to try during this winter season. I hope you do like it as much as I do and if you haven’t yet checked out my other posts, find out how to meal plan and get organised too. Until next time, it’s see yah and do have a lovely week. What’s your favourite soup, do you like it spicy or plain?

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