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Roasted Butternut Squash Soup

Here is another creative cooking post from my original recipes. As I mentioned before sometimes I mix two different recipes and add my own touch to some classic or international dishes. Or I try to balance a the ingredients of what I have at home. This time I mixed two recipes and got this amazing result of the most delicious butternut squash soup I ever had :-) The extra things added to the classic recipe are: coconut oil, curry, beef both and syrup. I made sure to add the alternatives if you didn't have some of this ingredients.  If you ever tried this recipe I guaranty you gonna love it! 



Ingredients:

2 shallots, thinly diced or (1 medium size onion)
1 clove garlic
500g peeled, pumpkin (preferably butternut)
1 Tbsp (15 ml) coconut oil or (grape seed, veg, olive oil)
5 cups vegetable stock (water, and stock or mutual fund)
2 1/2 cups cream
2-3 Tbsp (30-45 ml) maple syrup or (sub coconut sugar) optional
1 1/2 Tbsp (12 g) curry powder
1/4 tsp ground cinnamon
salt and pepper

Extra notes:

*You can go for 840 g butternut if you wanted more taste and thicker soup
*You can use 414 ml can light coconut milk instead of cream if preferable
* I used 1 tbs of beef both and it tasted great

For Serving - optional
Toasted pumpkin seeds
Chili garlic paste
Full fat coconut milk or regular cream

Roasting:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 30 to 45 minutes.

Use an immersion blender, transfer roasted butternut and garlic to a blender, and blend on until creamy and smooth. 

Soup method:

Heat a large pot over medium heat.
Once hot, add oil, shallots. For 2 minutes stir frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add cream or coconut milk, vegetable broth / water, maple syrup or coconut sugar. 
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes.

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

*Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.


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