Winter is approaching… It’s getting colder… Time for soup again… YEAH!
This time I’m sharing with you my recipe for butternut pumpkin soup. When making the soup for this blog post, I used a home-grown pumpkin from my friend Lynn’s garden. Thanks Lynn!
I hope you’ll try the recipe this winter.
Butternut squash soup
- 1 medium butternut pumpkin (1.650 g)
- 3 medium white onions (320 g, peeled & halved)
- 4 chicken stock cubes (reduced fat)
- 1 ½ l water
- Olive oil
- 1 tbsp mild curry powder
- Preheat the oven to 201°C.
- Cut the pumpkin in half lengthwise, scoop out the seeds and put in a baking tray.
- Add the onion to the baking tray, sprinkle the pumpkin and onion with salt and pepper and drizzle with olive oil.
- Bake for 50 minutes, then leave to cool until you can easily touch the pumpkin.
- Dissolve the stock cubes in 500 ml hot water.
- Scoop the pumpkin flesh out.
- Put the pumpkin, onions, stock cube mix and 1 li water (in batches) in a blender and blend until smooth.
- Add the curry powder and stir well.
- Reheat when you’re ready to eat the soup.
- If you don’t like curry, you can leave the curry powder out.
- You could also add a few cloves of garlic to the roasting tin.