Sunday, 7 November 2010

pumpkin soup (butternut squash soup)

Another winter recipe from Irena :)

If you are in Europe - use a butternut squash!
It is much sweeter than the pumpkin.

If you are in Japan or Asia, use this kind of pumpkin. It is not too watery and it's very sweet :D

ingredients: (serves four)

- 1 pumpkin (or butternut squash)
- 1 medium onion
- a few cloves of garlic (as much as you like!)
- 1 carrot
- a little bit of ginger
- butter
- water
- milk (or soy milk)
- salt, pepper
- cinnamon
- soup stock cube
- olive oil
- cream (if you like)
- coriander or parsley


1.  Preheat the oven to 200C
2. Remove seeds and peel the pumpkin and cut it into small squares
3. Place the pumpkin in the dish, put a little bit of olive oil, and sprinkle a little salt, and cook for about 30-40 minutes.
4. When the pumpkin is ready, cook chopped onion, garlic and ginger with some butter in a pot.
5. Add some pumpkin and water, carrots, a little cinnamon and soup stock.
6. When carrots get soft, remove the pot from heat, and mix everything in a blender, until it gets smooth (no need to pass the soup through a sieve! :)
7. Return the soup to the pot, add some milk (or soy milk) and heat it up a little more. Taste and add some salt and pepper if needed.
8. When serving, decorate with a little cream and chopped fresh coriander or parsley.

If you add less water, it becomes like a paste - and you can put it on bread :)
Adding more water or milk makes it look more like a soup.

Please do not skip the step of using the OVEN!!
It makes the pumpkin / butternut squash many times yummier and sweeter!

Enjoy!! :D


1 comment:

  1. Butternut squash soup major win :D Easy and lovely and delicious. Irena, you're definitely my favorite cookbook.



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