Recipes

Butternut squash soup with basil infused yoghurt

Although generally to get the greatest benefit from vegetables it is considered best to eat them raw soup is the next best thing especially when its cold outside and you need warming up! Since all the vitamins and minerals that leach into the cooking water are blended up with the vegetables you still end up ingesting a greater proportion of theses micro-nutrients vs. if you boiled and drained the vegetables…plus in soup form they’re way more delicious! The cauliflower in this soup gives it an extra creamy texture.

(Serves 2)                                                                                                              

  • 300g Butternut squash peeled and cut into 1” chunks
  • 1 Carrot peeled and chopped into even chunks (about the same size as the squash)
  • 1 Medium white onion cut into large chunks
  • 2 Garlic cloves bashed with the side of a knife (skin left on)
  • 150g Cauliflower cut into florets
  • 500ml Chicken or vegetable stock
  • Oregano
  • Pinch of Cayenne pepper (optional)
  • 1tsp.  Olive oil or rapeseed oil
  • 3tbsp. Natural yoghurt
  • Small bunch of basil leaves
  • Salt & Pepper

For the soup:

  1. Pre-heat your oven to 200oC
  2. Put your squash, onion, and carrot in a bowl and coat with the oil, oregano as well as cayenne pepper and then season with salt & pepper
  3. Tip your veggies onto a large baking tray along with the garlic and bake for 30 minutes

Butternut squash soup (2)

  1. While your vegetables are roasting cook the cauliflower by boiling it for around 5 minutes
  2. Once all your vegetables are cooked add them, along with the roasted sweet garlic which you need to squeeze out of the skin, to a saucepan containing the stock
  3. Now simmer on a medium heat for 5 minutes
  4. Now you are ready to blend your soup – probably best to let it cool a bit … you don’t want to end up with a burn blister in the middle of your forehead like I did because of flying boiling hot soup
  5. Once blended smooth heat the soup over a low heat and adjust the seasoning

For the yoghurt:

  1. In a pestle and mortar add the yoghurt as well as the basil and grind them together – if you do not have a pestle and mortar you could blend the basil into the yoghurt or chop it very finely
  2. Season with salt and pepper

Butternut squash soup (1)

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