If you came up to me sometime last year and requested me to put up a recipe for a butternut, I would have probably given you a blank stare. That has all changed due to the constant food research I have been doing thanks to “Pinterest and YouTube. Apart of me thought that butternut and pumpkin are the same, but I got it a little bit twisted. When I was prepping this dish, I had a vivid memory of really trying to enjoy pumpkin for breakfast since it was the order of the day back then, and every time it got me throwing up and sneering as I took every bit. Probably the problem was how it was cooked and nothing else. I never looked back and not planning on changing that either.

This soup is one of the most favorite soups that trends both on twitter and Instagram with links and eye popping pictures. If you are a foodie you will know exactly what am talking about. Especially during the fall {as the American call it} and the Britons refer to it as {Autumn} which is among the four seasons and it falls in September, where amber colored leaves start to shed off from the trees. With the craving I have been having {and NO- NO am not pregnant} just a mild craving, I couldn’t wait till September to post my version and share it with you.

It’s cheap, easy, nutritious, and absolutely delicious.

Making “ Roasted butternut squash soup”.

Prep time: 10 min  Bake time: 1 hour  Simmer time: 45 -60 mins  Total time: 2 hours 10 mins

Serves: 2 people

MAIN INGREDIENTS:

  • 1 butternut gourd – sliced into half
  • 1 Large onion – roughly chopped
  • 4 Carrots – washed peeled and roughly diced
  • 4 -6 cloves of garlic – peeled
  • 3 Table spoons – unsalted butter
  • 1 -1/2 cups of water / stock
  • 2 Table spoons of vegetable cooking oil
  • 1 tea spoon of rosemary
  • 2 Table spoon of honey / Maple syrup

Spices:

  • Salt
  • cayenne chili powder
  • Garlic powder
  • Black pepper

INSTRUCTIONS:

Prepping the butternut squash + veggies.

  1. Pre heat the oven to 200 °C: Drizzle some vegetable cooking oil to your dish, we are to roast the butternut together with the other chopped up vegetables. Season with salt – give a little massage to them. Place the butternut on the veggies ” cut side up” – drizzle with oil and season it with salt. Bake in the oven for 1 hour or until soft enough to scoop.

After 1 hour of roasting. Let it cool for 10-15 mins.

Scoop out the soft flesh and add it to your caramelized veggies then transfer it to a different saucepan/sufuria.

Prepping the secret ingredient to this recipe: “Rosemary infused brown butter”.

2. In a sufuria heating over medium heat, add some butter – first it melts then it forms up but surely and gradually it takes up an amber color over time. Once the color darkens, add in the rosemary. Immediately switch off heat and set it aside. {Patience is everything on this part}.

3. Pour the butter mixture to the squash mix + Honey, add some stock or water and bring it to a simmer over medium high heat then give it a stir. Once the soup starts bubbling, turn the heat to low for 45 -60 mins.

4. After 1 hour or slow simmer, the water should reduce in quantity, then the soup is ready for the final production. As it continues to slow simmer, bring out your Immersion blender and blend everything to a smooth texture. NB: Wear protective clothing to avoid getting burnt like I did. Once the soup is all smooth, turn off heat.

5. If you like your soup with a few lumps in there, go right a head and serve it as it is. For me, I love my soups to have a smooth and silk texture, hence passing the soup through a strainer. Make sure to taste the soup so that you can adjust the seasoning if need be. If you feel the soup is too thick, add some broth, stock or water – reheat it over medium low heat.

Serving it in a bowl, is much better than a plate and hearts to go with”.

Soup is best served with a grilled cheese sandwich or croutons.

Would you try this and tell me how it goes??

Much Love,

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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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