Friday, 8 February 2019

Rach Eats Lunch: Butternut Squash Soup

Butternut squash soup recipe

Ooh, hello again! After what can only be described as the busiest few days ever (aka Friday and the weekend), I am back and I'm cooking. Okay, so I'm writing this after the event has happened, but oh my god. I am trying out a new vegetable this week - the humble (ha) and hefty butternut squash - and it turns out there's a LOT of it. But while chopping it in half with a super duper sharp bread knife is the easiest thing ever... scooping the bloody seeds and gunk and weird stuff out, well, it's not the one, babes. The work top looked like a gourd crime scene. Not guilty, your honour. And then! Thennnnnn! While cooking the soup I knocked a whole tub of cajun spice over and it went everywhere. I mean. It's not every day you have to hoover the work top, but today was in fact, that day. What a disaster!

Which is not what I can say about this soup. Yes, I am a newbie, in fact a total and utter virgin to butternut squash, so I have literally no idea what it's meant to taste like, but I'm just going to use my wits and have a go. I know how sweet potato works, so I'm bound to be fine. It's a simple recipe, simple buttery flavours, with a little kick to it. So it's basic, yeah, but far from basic if you know what I mean! Have a look below...


(You better watch out, you butternut cry)

Serves 1

You'll need:
1/3 large butternut squash, peeled, cubed and seeds removed
200ml vegetable stock (boiling water plus a vegetable stock cube)
1 teaspoon each garlic, turmeric, ginger and paprika
1/2 teaspoon each salt and pepper
2-3 sprays low fat olive oil

1. Right, okay - start off by washing your squash with cold water. Dry it, then chop the top off your butternut squash - both bum end and stalk end. - and discard that bit. Chop off a third of the butternut squash and then slice it vertically down the middle. Use a spoon to scoop out the seeds. Discard the seeds too, unless you're into roasting them. Ya know?

2. Preheat the oven to 180℃, and line a baking tray. Peel and cube the squash and add it to the tray. Give it a spray with some olive oil and stick it straight in the oven for 45-60 minutes until roasted and very soft.

3. Boil the kettle and add the water to a jug. Stir in a stock cube and pour it into a blender jug. Take the squash out of the oven and add to the blender, along with the spices... then whizz the whole thing up until it's nice and thick and oooh, hello.

4. Pour the soup into a saucepan and turn the hob onto medium high - allow the soup to boil, then allow it to simmer for about 15-20 minutes until it's piping hot. Finish up by pouring the soup into a bowl, seasoning with a bit of salt and pepper... and devouring immediately. Yasssssss!

And with that, you have a simple, steamy bowl of thick and tasty soup! I thoroughly enjoyed this recipe - I have soooooooooo much butternut left, it's going to be used a lot - so have a look out for next week's recipes for more.

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