Butternut Squash Soup

Hi everyone! and Happy Halloween 🙂 I hope you all enjoying parties, wearing ridiculous costumes (just kidding – I have myself a fake traditional Bavarian dress) and giving sweets to the kids’ neighborhood. Here in London I can already hear some kids laughing about their tricks – some eggs smashed on the pavement. Naughty kids!

As fall is already there, I would like to share with you this hearty soup recipe which will warm you up and bring you plenty of vitamins to face the cold weather (if you do not have the chance to live in California or any other sunny country). I choose butternut because its flavor is not as sweet as the pumpkin’s (which I dislike for this reason) and has a nice aftertaste of hazelnut. And as seasonal products are always better, now is just the perfect moment to find these squashes!

For this recipe you will need (serves 3-4):

  • 1 nice butternut squash
  • 2 oignons
  • 1 tbsp. of olive oil
  • 1 clove of garlic
  • 1 pinch of paprika powder
  • 1 pinch of chopped chili pepper
  • 1 pinch of curry powder
  • 1 tbsp. of creme fraiche per portion (you can easily replace it by Philadelphia cheese, I used vegan cream cheese this time)
  • 1 broth cube (optional)
  • salt/pepper

Start with the squash (this is the most difficult part – you will need good knives and peeler): cut it into two first horizontally, then cut the upper (smallest) part into two big slices. The lower part of the squash can be now easily cut into two halves, as its center is full of seeds. Empty these parts of their flesh (do not forget to keep the seeds apart if you love them as much as I do – you can roast them later for some healthy snacks :P)

Peel all the parts of the squash, and cut them into big cubes:

Now, boil approximately 1 liter of water in a large cooking pot. Drop the broth cube into the water if you want your soup to get some more flavor (poultry or veggie broth is always nice, but I always cook my soup in “pure” water, just with some salt). Boil the squash cubes until they get tender (approximately 10-15 minutes, depending on how big the cubes are).

In the meantime, prepare the seasoning for the soup: In a pan on medium heat, pour gently the olive oil. Cut the onions and the garlic into small dices, and fry in the pan until they get transparent and soft (this should not take more than 3 minutes). Season with the spices, salt and pepper. Cook for one more minute for all the flavors to combine.

With a hand blender, mix the cooked squash with one cup of water/broth (or more if you want the soup to be more fluid). When the mixture becomes smooth, add the onions garlic/spices mixture and blend one more time.  Pour the soup into nice bowls, add more salt and pepper, as well as a spoon of creme fraiche to add some texture. You can enjoy this soup with some slices of grilled baguettes with grated Gruyere on top: Bon appetit!

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