With so many variety of Squash and pumpkins around at this time of the year, I thought I would share my go-to recipe for a Butternut Squash soup.
This is such a simple recipe that allows the earthy sweet flavour of the squash to come through in the form of a deliciously creamy soup.
And the best part is as you will be steaming the squash, once you have it in the steamer you can sit back and enjoy the aromas of the squash cooking!
My boys kept running up and asking me what I was cooking and that the kitchen smelt Yummy!!
Approx 1KG fresh Butternut Squash (washed, seeded and quartered) – Keep the seeds and fibre!
1 large onion (diced)
2 Tablespoons butter
1 Litre water
1 teaspoon salt
0.5 cup cream
quarter teaspoon of ground nutmeg
Melt the butter over a medium heat and add the onion, cook until softened
Stir in the seeds and fibres and cook further for 4-5 minutes
Add the water and the salt and allow to boil
Reduce heat and allow liquid to simmer, add the quartered squash face down (so the skin is facing the top) into a steamer basket and lower into the pan of liquid.
Cover and steam for about 45 minutes or until the flesh of the squash is tender
Using tongs or a slotted spoon take the squash out and put to one side and allow to cool
Once the squash has cooled enough to handle, scoop out the cooked squash from the skin and place back in the pan.
In batches add the liquid to the squash and puree, do this until you have used up all the water, or the soup has reached your preferred consistency – (I had about 150 ml liquid left over)
Add the nutmeg and cream to the pureed soup and gently heat.
Whilst the soup is heating gently toast the seeds on a medium heat in a non stick pan until browned, stirring occasionally to ensure both sides are toasted.
Enjoy with some fresh bread, topped with toasty seeds or on its own. I loved the added crunch of the seeds but the kids preferred their soup without.