I like taking advantage of beautifully coloured vegetables, like pumpkin and butternut squash, when they are in season. If you are not familiar with butternut squash it has a thick skin, with is not edible and a yellow/ orange fleshy pulp. This butternut squash soup is creamy, comforting and perfect for chilli days. Most of the soup’s delicious flavour comes from the cooking method, which starts by cutting the butternut squash in half lengthwise and roasting it in a hot oven.That means that you don’t need to peel and chop the large awkwardly shaped butternut squash. Once the butternut squash is roasted, scrape the flesh out and puree it in a blender together the rest of the ingredients. It’s a pretty simple recipe, that you can spice up as much as you want. I used nutmeg and ginger powder. For extra creaminess I added coconut milk, if you’re not a fan of coconut milk, you can use regular milk instead.Serve with fresh herbs and a dollop of yogurt.
serves 4 ( makes about 1 liter of soup).
1 butternut squash
1/2 white onion ( chopped)
2 cloves garlic ( minced)
1/8 tsp nutmeg
1/8 tsp ginger powder
2 cups / 4.8 dl vegetable stock
1 cup/ 2,4 dl low fat coconut milk
- Preheat the oven to 200 degrees C. Line a rimmed baking sheet with parchment paper.
- Divide the butternut in half with a sharp knife and remove the seeds with a spoon.Drizzle with olive oil. Place both halves on a baking tray, cut side down. Roast the squash for about 45 minutes or until tender.
- Meanwhile, in a skillet warm olive oil over medium heat. Add the chopped onion and garlic and sauté until soften.
- When the squash it done, leave it to cool for a few minutes. Then use a spoon and scoop out the butternut squash flesh and place it in a food processor together with the rest of the ingredients, blend on high speed until completely smooth.
- Add extra water, if desired and season to taste. Return the soup to a pot to keep warm.
- Serve in bowls with fresh herbs and a dollop of yogurt.