![]() If you want your soup to be extra smooth, then you could use a sieve or chinois to strain it and then add it back to the pot.Ġ7. If your blender is small, then you could try it in two batches. Simply add all the vegetables to the blender instead of the pot and add the stock or water to blend everything until smooth. I’m using an immersion blender, but if you don’t have one, then you could use any type of blender that you have at home. To blend the soup, I add to the pot around 2.5 cups of water or stock, that’s around 600ml or 1 pint. When it cools down, I squeeze out the garlic cloves by pressing with my fingers and immediately add them to the pot with the rest of the veggies.Ġ6. I open the foil, remove the garlic head and let it cool down for a minute as it’s going to be super hot to handle with my fingers. Now that the butternut squash, onion and carrot are roasted, I add them to a big pot so I can blend them. I put the sheet pan in the oven and bake them for about 40 minutes until they are all tender and easy to prick with a fork.Ġ5. I mix all the spices well and then coat all the vegetables well.Ġ4. As for the rest of the spices, you could use one teaspoon of mixed spice instead all of them separately or one teaspoon of garam masala. If you don’t have ground ginger then you could use one teaspoon of freshly grated ginger instead. I know it sounds a lot! But that’s what is going to give a nice sweet flavor to the butternut squash soup. I like to mix some ginger powder, turmeric, cinnamon, ground clove and nutmeg. ![]() Before I put the veggies in the oven, I coat them with the spices. There is no need to remove any of the dry leaves, the garlic head will cook inside the foil and then we will squeeze out the cloves.Ġ3. Then wrap it well and place it on the sheet pan with the other veggies. I place it on some kitchen foil and drizzle with olive oil. Using a sharp knife, I cut around 1cm/0.5” from the garlic head. I put everything on a sheet pan that is lined with parchment paper.Ġ2. Next, I peel the carrots and cut them into big chunks and same with the onion, I simply cut it into four. You could also use other types of squash like Carnival squash, Sweet Dumpling squash or Red Kuri squash. I’m using a medium-size butternut squash that I peel and then cut into big cubes. I start by preparing and cutting the vegetables. For spices and seasoning, I’m using ginger powder, turmeric, cinnamon, ground clove, nutmeg, salt and pepper, but do read along as I offer alternatives and substitutions. The ingredients you will need to make this butternut squash soup are: a medium-size butternut squash, one onion, a couple of carrots, one whole garlic head, some sour cream or yogurt, olive oil to drizzle the vegetables and water or stock to blend everything together. ![]()
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