The weather is getting colder and its darker outside in the evening, which means that soup season has begun. I love soups and this one is fantastic. Butternut squash is in the stores right now, so theres no excuse for not making this. This recipe provided plenty of soup for the hungry mouths and it freezes well too.
BUTTERNUT SQUASH SOUP
2 BUTTERNUT SQUASH
1 TBSP. BUTTER
3 CLOVES OF GARLIC
1 1/2 TSP. GROUND CORIANDER
1 1/2 TSP. GROUND CUMIN
1 l VEGETABLE STOCK
SALT TO TASTE
Preheat the oven to 180 degrees celsius.
Cut the squash in half, remove the seeds and save them for later.
Cut the squash in chunks, leave the peel on, it can be removed later or you can choose to cook it in the soup .
Place the chunks on a baking tray lined with paper, drizzle oil over them and sprinkle rosemary and salt on top.
Bake the butternut squash for 30 min.
Peel and roughly chop the onions and potatoes.
Peel and crush the garlic cloves.
Heat 1 tbsp. oil with the butter in a large pot and sweat the onions, potatoes and garlic for a few minutes.
Add coriander, cumin, butternut squash and stock, stir it all together.
Let it simmer for 20 min, or the potatoes are tender.
Turn off the heat, blend the soup to a creamy consistency.
Season to taste with butter, lemon juice and salt.
ROASTED BUTTERNUT SQUASH SEEDS:
Thoroughly rinse and clean the saved seeds and remove excess pulp.
While the flesh is roasting in the oven, the seeds are cooked in the same pot that will be used for the soup.
Cover the seeds with water and let them simmer for 20 min.
Drain the water from the seeds and spread them onto a tray with baking paper, sprinkle with salt.
When the squash is done, remove it from the oven and replace it with the seeds.
Turn the heat down to 160 degrees celsius and roast then seeds until they are dry, stir once in a while so they don’t burn. It will take 15-30 min.
Serve the soup with the seeds, parsley, creme fraiche and garlic bread. If you want a bit of meat, you can add some cooked bacon or chicken.