I just cannot begin to say how much I love my version of thick soup dishes. First it was the carrot soup- if you missed out get it here, and now I have upgraded to butternut squash soup.

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I have never liked anything related to pumpkins. I remember when I was younger and that was what my siblings and I used to be feed as “Bread” for breakfast, and I recall hating every bit about it. The taste was “Yuck”, couldn’t stand the smell when it cooked, but now I can say “its aright”, am yet to put my finger on the taste for it.

Here are the benefits of “butternut squash”.

1. Butternut squash combines simple preparation with significant nutrition in the form of vitamin A, vitamin C and fiber.

2. Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice.

3. Butternut squash is also great for your skin because it of its extremely high vitamin A content, which is needed for sebum production that keeps hair moisturized. Vitamin A plays an important role in the growth of all bodily tissues, including skin and hair.

4. Maintaining a high fiber diet helps to prevent constipation and promote a healthy digestive tract.

5. The risks for developing asthma are lower in people who consume a high amount of beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments.

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Lets get cooking:

Making “Butternut squash soup”

Prep time: 5mins   Cook time: 35mins  Total time: 40 mins

yields/ serves = 2 pax

*Main ingredients*

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– 1 full butternut squash – peeled, seeded and cubed.

– 4 potatoes – peeled, washed and cubed

– 1 large onion -chopped , – 4 cloves of garlic – finely chopped

– 1/2 tsp of chili flakes , – 1/2 tsp of salt, – 1/4 tsp of black pepper, – 1/2 tsp of paprika, – 1/4 tsp of rosemary {Optional}

– 1 tablespoon of vegetable oil

– 1/4 cup of milk

*Equipment to use*

– Blender, -Bowl, -Sufuria/pot, Wooden spoon,

*Method*

1. If you got no chicken broth, you can make “the syrup broth” {in a pot, slightly fry the onions and garlic on medium heat with 1 tablespoon of vegetable oil, until soft}.

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2.  After 2 mins, add in the potatoes and butternut. Toss them around in the post for a min or so and sprinkle in the spices, then mix them up for 5 mins.

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3. After 5mins, add in enough water for it to boil. Using high heat for 12-15 mins.

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4. Once that is ready, allow it to cool before putting in the blender. NB: “The base of the blender should always have a liquid before blending.” I added the milk and the first batch of the potatoes and butternut.

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5. Have another bowl ready, to pour in the soup. Always taste to make sure everything taste accordingly. Then serve while still hot.

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FYI: Soups are best served while still hot and with bread, to balanced it off. The potatoes are there to thicken the soup, unless you want a light version of the soup, there is no point of potatoes.

My bread is waffled -using a waffle maker, its acts just like the toaster, though with different patterns. I find it really appealing. Don’t you think??

Final outcome:

Bon Appetite.

P1100069 Love and Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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