My Butternut squash venture started one day when I was lost as of what to do with the butternut squash that was standing on my kitchen counter. The result was this amazing Spiced Butternut Squash soup (which is now up there with my favorites!). I did some research on how this cozy and heartwarming dish was normally made and decided to make my own spiced up variation (this is because I have had a few experiences of slightly bland Butternut Squash soup, and I thought a little spice could perfect it). I spiced it up by adding a fresh chili to the mix, but of course if you are not into spicy foods, just add a little bit of extra seasoning or an extra stock cube to make sure you don't end up with a bland soup. This soup is ABSOLUTELY AMAZING! —AdventuresOfLimitedEating
Medium Butternut Squash, peeled and chopped into cubes
Large potato, peeled and chopped into cubes
Celery sticks, chopped
Large carrots, peeled and chopped
Medium to large onion, roughly chopped
Garlic cloves, crushed
Small green chili
Large sprig of Rosemary
In This Recipe
Heat your olive oil In a large saucepan and add your sliced green chili, chili powder, paprika, bay leaves, crushed garlic, the whole rosemary sprig, and cumin seeds. Heat for 30 seconds to open up the flavors (do not brown or burn).
Add the rest of the ingredients other than the water and the stock cubes. Mix the vegetables so they are evenly coated by the spices (cook for about 3 minutes).
Now add the water and crumble in the stock cubes (remember if you have decided to not use the green chili, simply add one more stock cube for some extra flavor) let the soup simmer for 45 minutes.
Remove the bay leaves and the rosemary branch from the sprig and ladle the soup into a blender and blend until smooth.
Pour the soup back into the pot and ladle into bowls. Serve with cheesy scones or toasted bread and there it is, the meal of your (and my) dreams!!! mmmmm....