Butternut Squash Soup
Fall is here and nothing screams 'fall' like a good hearty bowl of butternut squash soup. Its amazing how simple it is to make this dish. Tastes amazing and best of all, I did not use any kind of stock.
The main ingredient used here is of course, butternut squash. The other stuff, you probably have in your kitchen already. Try this out and it will not disappoint your taste-buds.
Ingredients:
- Butternut squash - 1
- Onion - 1 medium
- Carrot - 2 large or 3 medium
- Celery - 2 to 3 stalks (optional)
- Red chilli powder - 1 tbsp (or 1 tsp if you don't like it spicy).
- Nutmeg powder - 1/8 tsp
- Salt - to taste
- Water/ chicken stock - as needed (you can use vegetable stock, but something without tomato in it would be preferable).
- Olive oil - 2 to 3 tbsp
- Any kind of cheese to garnish.
Method:
- Cut the squash into half and remove the seed, brush it with a little olive oil and keep aside.
- Dice the onion into generous large pieces. Do the same to carrot and celery. It needs to be big since all the ingredients would go into an over for about an hour. Cutting it into big chunks will not burn your veggies.
- Add about a tsp of olive oil (or any oil) to the diced veggies, add salt and spread in a baking sheet.
- Place the butternut squash in the tray with the veggies and cook in a preheated oven at 425 degree Fahrenheit oven for an hour or till the squash is soft.
Veggies placed in a try lined with aluminium foil with the squash
After the squash and veggies are cooked in the oven
- At this point, the onions would have cooked and caramelized which will give your soup an amazing flavor.
- Now, take the veggies out of the oven, let it cool for a minute or so. Scoop out the flesh from the squash, add it into the blender and blend till smooth with the help of water.
- Transfer the soup onto a pot and add salt and red chilli powder, nutmeg and cook till it boils. Serve the soup hot, garnish with cheese (I used gowda) and enjoy!!.
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