It’s that time of year again where soups and stews become a staple part of most peoples diets. The shops are full of all those lovely autumn/winter veggies like squashes, pumpkins and root vegetables, ready and waiting to be turned into something delicious.
I made this soup because I had a butternut squash sitting around in my kitchen. It’s not really a proper soup; more of a garlic flavoured puree, but it was still delicious. You could sauté some onion and garlic to chuck into the food processor with the cooked squash if you prefer or can’t be bothered to roast the garlic, but roasting brings out the sweetness of garlic and is worth giving a go if you can. You can roast a whole bulb like I did and use the rest for other things like mashing onto toast or mixing into a pasta sauce.
I have actually been cooking a lot more recently. I’ve had more energy in my second trimester although the third trimester is right around the corner and I feel that energy slowly draining away. Luckily I have been photographing a lot of what I make so I can schedule some posts for when I’m not feeling great. Even though I have not posted on here for a while! There has been so much to do with Christmas shopping, decorating the nursery, buying all the furniture and bits and bobs that baby will need. It’s been a lot of fun though and I am excited to meet our little girl in less then 14 weeks time (if she’s not late!)
Here is the recipe:
1 Medium Butternut Squash
1 Bulb of Garlic (or 2 Fat Cloves)
1 Tsp Dried Sage
Salt and Pepper
1 Tbsp Vegetable Bouillon (or a stock cube. I always go for yeast free)
Peel and cut the squash into cubes. Heat some water in a large pan (about 2 mugs full) and mix in the stock cube or powder until dissolved. Throw in the cubed squash and allow to simmer until cooked through and tender. In the meantime, heat the oven to 200c, 180c fan. Cut the garlic in half horizontally and drizzle with a little oil, spreading over the cut sides to stop it catching. Roast for 20-30 minutes until the cloves are soft and you can pop them out easily.
Take the squash out of the cooking liquid with a slotted spoon and add into the food processor or blender (you might have to do this in 2-3 batches). Add in a garlic clove per batch and enough of the cooking liquid to get the desired consistency, sprinkling in some sage and seasoning too. Blend everything up until smooth and serve.
If you are going for the sautéed onion and garlic instead of the roasted garlic, sauté until well softened and add at the blending stage. Add a little soy cream or something like that at the end if you like your soup more creamy.
This soup was really good after a long day at work and getting soaked in the rain on the way home. I might try it next time with sweet potatoes which have the added benefit of being much easy to cut and peel!
My new toy is a slow cooker so stay tuned for some yummy warming slow cooked recipes.
Tagged: butternutsquash, dairy free, dairyfree, easy, easy recipe, egg free, gluten free, glutenfree, healthy, healthy lifestyle, healthy living, lactose free, low fat, lunch, plant based, recipe, soup, vegan, vegetarian