Not everyday you get to crave a touch of roasted pumpkin family” – on the butternut soup, but when that happens, I just scratch the itch. It’s not always the best way to solve every craving but when and what I want, I get – at least sometimes. Trust me there is nothing wrong with wanting an itch scratched from time to time, but what can I say – It’s rather a healthy one. I can definitely get away with it. It’s a plant in a soup form, who can possibly say no to that.
Let’s be real for a second here, there is a whole difference in roasting the butternut squash plus getting it a little with a charred texture and then making a soup out of it with the help of a blender rather than just having it the old fashion way. Don’t get me wrong, definitely there is nothing wrong with the old fashion way – which is – boiling a bunch of vegetables + chopped up and peeled butternut then using an immersed blender to blend the mixture + rewarming it and then passing it through a sieve for a more smoother finish. It’s a whole procedure, and sometimes no-body got that much time. I believe change with a little technique is definitely good for the soul. Don’t you agree?
Here’s the thing, this recipe will be my third and every time there is a new trick up my sleeves. You can check the other old recipes out on the “soup tab” and find out what the difference is, but for now here is yet another recipe with a twist.
Here’s what you’ll need:
Prep time: 5 mins Bake time: 1 hour (30 mins Intervals) Total time: 1 hour 5 mins
Yields: 1 bowl
Serves: 1 pax
- Butternut – cut if half
- 1 onion – cut in half
- 1 teaspoon vegetable cooking oil
- 1/2 teaspoon of garlic powder
- 1 -1/2 teaspoon salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon salt
- 1 cup of water
- 1/2 a bunch of cilantro
- 1 teaspoon of sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon of margarine
Important tools used:
- An oven
- Baking tray
- Parchment paper
- A serving bowl
Step 1: Preheat the oven to 220 degrees Celsius.
Step 2: Prep the butternut for baking – On a baking tray lined with parchment paper, place the sliced butternut on it and massage the vegetable oil in it. Sprinkle the seasoning. Flip the butternut -upside down, with the skin side facing up.
Step 3: Bake in a preheated oven at 220 degrees Celsius for first 30 mins. Once that happens, take the tray out and add in the onion, place it back and bake for another 30 mins = making it an hour total.
Step 4: The blender prep – Carefully – since its’ still hot, scoop out the charred fleshy part of the butternut and place it in a blender, together with the onion it baked with. Add in water + sugar + salt + nutmeg + ground ginger + margarine + 1/2 bunch of cilantro + (don’t forget the) garlic = blend everything together till is smooth and creamy. NB: The additional of the margarine with help add flavor and a creamy texture to the soup at the final stage. That’s the twist.
Step 5: Serve and garnish– Pour the soup into a bowl and garnish. I decided to sprinkle some sesame seeds + chia seeds + cilantro.
Step 6: Spoon it to the bottom as you enjoy it 🙂
Hoping to be tagged in some of your creative creations with the help of this recipe and video. Check my other extra- circular activities on either of my platforms be it on Instagram and Facebook. Funny how am not so much of a twitter fan, but here’s my handle anyway @bcece2. Find me using the #TastieDineRecipes, lets’ interact on anything related to recipes and pastries and its’ niche, am all ears.
Until the next video – “Bon Apetite”, don’t fight it and lets’ all feed the soul.
Ms. Tastie Dine