I have got some pretty ‘old’ photos of this soup, what I wasn’t sharing when I made it, but here I am now! Autumn is quite over as well, but it’s a kind of pumpkin which is great in the wintertime as well. Or at least I can eat it anytime, even after the hype.
I love butternut squash and I could eat it in any form. It can be roasted, stuffed, in a curry, stew, seriously, anyhow. It’s sweet and creamy and you can make a delicious soup out of it with only few ingredients! If you have a squash and basic spices, you’re good to go! Last but not least it has a pretty orange color so it feeds your eyes as well. Let’s see this easy recipe.
- 1 medium-big butternut squash
- 1 tsp ground dry ginger
- 1/2-1 tsp freshly ground nutmeg
- 1/2 tsp chili flakes
- 100 ml rice cream
- 2 tbsp olive oil
- salt, pepper
- roasted pine nuts
- roasted pumpkin seeds
- chopped roasted pecan nuts
- for non-vegans – crunchy bacon
- Peel the butternut squash and take the seeds out. Then cut it into medium sized cubes.
- Add the olive oil to a pot and turn the heat up. Add the spices and fry them for 1-2 minutes, then you’ll get the right flavors. Add the squash cubes and fry them as well for a little bit (2-3 minutes).
- Add water until the cubes are under water. Add some salt and pepper as well.
- Cook it under lid until the squash is completely soft. It takes approximately 30 minutes.
- When it is all tender, blend it and add the rice cream. Cook it for few more minutes. Check the seasoning if you need more salt or pepper.
- Plate them and top it with something crunchy you prefer.
It is very easy to make and has a perfect comforting spicy taste! I really love this soup. I think I could cook this every other week, it’s that delicious.
Have a nice time with cooking