Hello cutie patooties!
I chose a pumpkin cream soup because I had a pumpkin for some time already and I didn’t want to become too old. As I mentioned in my previous post, I really think food shouldn’t be wasted. So, that being said, I’m gonna share with you my Roasted butternut squash soup recipe I made just today.
First of all, you’ll need a blender. Any stand blender will do! If you have a fancy one, with the soup function, you can serve your creamy soup straight from the blender. If you have a simple stand blender, you can reheat the soup once is blended for serving. Even a vertical blender will do the job, the soup will not be as creamy but it will still be delicious!
Ingredients:
•One butternut squash (mine was about 2,5 kilos)
•A can of coconut cream 🥥 (400 grams)
•One onion 🧅
•Two cloves of garlic 🧄
•Two tablespoons of olive oil 🫒
•20 grams of butter (optional, if you want to keep it vegan, stick with the olive oil)
•500 milliliters of vegetable stock/ chicken stock/ beef stock/ water
•Ginger (fresh or dried)
•Salt and pepper
For decorating your soup you can use pumpkin seeds, mix of seeds, pomegranate molasses or anything you prefer.
The first thing you need to do is to cut your pumpkin in half, remove the seeds with a spoon and peel the skin. Then, slice it into regular pieces and put it in the tray.
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Preheat your oven at 220°C and turn on the convection. Place your tray in the center of the oven an set the timer for 20-25 minutes depending on the oven. When your squash is perfectly cooked you should be able to see little burnt edges. This burnt part will give our soup so much flavor.
Meanwhile, put a large pot on the stove, add two tablespoons of olive oil (now it’s the time to add the butter if you want to use it), finely chop the onion and garlic and cook them together until golden.
Tip: never put your garlic in the pot first because it might burn, always put your onion first, then add the garlic.
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When your squash is perfectly cooked, add it to the pot and combine it with the onion and garlic. Now it’s the time to add the coconut cooking cream. Bring it to a boil and then add the stock/water and salt, pepper, ginger. (I always have in my freezer some stock prepared for this kind of recipes, this time I used some beef stock)
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Now, put the lid on the top and let it boil until the big chunks of the squash are falling apart. If the texture of the soup it’s not liquid enough you can add some extra water or stock, remember that this is a creamy soup, not a pure.
When the big chunks of the squash are falling apart, give it a last taste for salt. (Be careful with the salt. The combination between sweet and salty is the hardest to get)
Take a ladle and put the soup in the blender, blend it until you get a silky smooth and creamy texture.
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Our roasted butternut squash soup is ready to be served! All you need to do is to decorate it with some seeds and some pomegranate molasses.
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Enjoy! 🫶🏻♥️
I am in a caloric deficit right now so I am going to eat it as it is, but you can add croutons, some crispy chickpeas, toasted bread, Parmesan chips or even eat it with a grilled cheese sandwich aside.
I would love to know what is your favorite way to eat cream soup. Do you enjoy it with a grilled cheese sandwich or just with some simple but delicious croutons? Also, let me know what it’s your favorite cream soup!
