1 medium butternut squash cut into half
2 tbsp extra virgin olive oil
salt and pepper to taste
3-4 cloves garlic chopped
1 small onion finely chopped
3 cups water
2 chicken stock cubes
1/2 tsp cayenne powder
1and 1/2 tsp curry powder
2 triangles of cream cheese
METHOD
Cut the squash lengthwise and scoop out the seeds with a spoon.
Drizzle olive oil over them and season them with salt and pepper and lay them flesh side down on a roasting sheet and bake them in a 180c oven for about 30-40 min.
In a saucepan add a tbsp of olive oil , in it add the onions and garlic and saute it for a few min.
Scoop the squash with a spoon and add it in the pan.
Add the water and the stock cubes and bring it to a boil.
Turn the heat low and add the spices and simmer gently for about 5 min .
Turn off the heat and put the mixture in a blender and add the cheese .
Blend it till smooth .
Add a little milk or water if it is too thick .
Serve hot.
The first time I tried to use butternut squash I attempted to peel it with a knife. Stupid, very stupid. I almost never used butternut squash again, until I realized I could bake it. It saves a lot of time. Your soup looks delicious!
ReplyDeleteThank you Merut
ReplyDelete