Having family over is a great thing!
But when your family comprises of amazing cooks – it can only mean one thing for the long-ignored unfit body. I won’t elaborate – but 3 weeks of elaborate treats and thanksgiving like meals calls for soup week!
S and I made this soup yesterday, and hope to continue to 'wing' it in the kitchen and create fun soups for dinner!
1-2 Garlic pods finely diced
3/4th of a Big Yellow Onion finely diced
1 Butternut Squash cubed
1 oz unsalted butter
Salt and freshly ground black pepper to taste
1 tsp Sage
2 tsp Red Chilli Powder
1 tsp Kitchen King Masala
2 cups Vegetable Stock
1 cup Water
Pumpkin Seeds (optional)
· Preheat the oven to 425F and prepare a pan with aluminum foil
· Melt 0.5 oz butter in a large pan and toss the cubed butternut squash pieces in the butter to coat them mildly. Transfer to prepared pan and sprinkle salt and pepper and place in the oven for 20 minutes (or until pieces are soft and emit a nice aroma)
· In a large saucepan melt the remaining butter, and roast the garlic and onions until brown
· Add the roasted butternut squash once done; and mix in all the spices and let it sweat for a few minutes
· Add veg stock and water and allow the contents to boil. You may mash the squash with a ladle as it becomes tender.
· Allow to cool mildly and use a hand mixer or blender to puree. Add water if you like the soup to be thinner in consistency
· Garnish with toasted pumpkin seeds and enjoy with a garlic toast!
