This week I have been feeling a bit under the weather. All I wanted to do was lie in bed and sleep off my cold. That, of course, was not entirely possible when you’re on toddler watch 24/7. So I dragged myself to the kitchen to make the next best thing – a bowl of soup. There’s just something about a warm homemade bowl of soup that’s so comforting. This time around, I ditched the chicken soup for something to complement the season. Inspired by fall, this lovely roasted butternut squash soup is what I call, perfection in a bowl. Or mug. It’s unfortunate we only get to experience two seasons here but never mind that, let’s get on with the recipe.
- A Medium Sized Butternut Squash
- 5 Small Potatoes
- A Large Yellow Onion
- 5 Cloves of Garlic
- 3 Cups Vegetable Stock
- Olive Oil
Method: (Serves 4-5)
1. To prepare your veggies for roasting, start by peeling and chopping the butternut squash, potatoes and onions. Reserve and clean the squash seeds.
2. Lay out all your chopped veggies and garlic cloves in a baking dish and coat evenly in olive oil. Sprinkle lightly with salt and pepper. Bake at 180°C for 40 minutes or until fork-tender.
3. Meanwhile bring to a boil three cups of vegetable stock (homemade or store bought). Then set aside the stock to cool.
4. Once your veggies are done roasting, allow them to cool before mixing them in with the stock in a blender. It may take two to three batches to blend everything together. Once done, transfer to a pot. You can also roast the squash seeds to garnish the soup. To do so, coat the seeds in olive oil and season with a bit of salt and pepper. Bake them at 130°C-150°C for 10-15 minutes.
So simple. So creamy. So refreshing. Just what I needed to soothe my drying throat and stuffy nose. I guarantee it won’t disappoint your taste buds! If you prefer your soup to be less thick, go ahead and adjust the amount of vegetable stock. Experiment with herbs and seasonings according to your taste if you like. I prefer to drink my soup from a mug because it helps me control my portions. Do be careful not to overroast the squash seeds like I did. They turned out very brown because I left them in too long. It did taste slightly burnt, but still tasty nonetheless!