I was stuck home today with a sick child so I basically have spent the day in the kitchen, which of course I haven’t minded at all and definitely not complaining.
I have been staring at a large butternut squash all week and decided I have to do something with it. When researching recipes I was tossing up between squash fries, a squash and sage pasta sauce or the soup which I made. I think I will have to give them all a try because they were all so appealing. I went with the soup though because it sounded strangely incredible and I knew it would last in the fridge for at least five days. I have to say I am becoming a bit of a fan of regular cooking.
I say this a lot although the house smelt incredible from all the delicious vegetables roasting in the oven that were covered in the spices I coated them in. The recipe was really quiet strange with the combination of apple, carrot and squash as well as cinnamon and and cumin. The flavours it created together though were of restaurant quality and I can’t wait to make it for my mum back at home who adores soup.
So I did struggle a little bit I have to say, cutting and peeling the squash nearly gave me a workout. I goggled what was the easiest way to do it and read that if you put it in the microwave it loosens it. I think it worked slightly although I didn’t leave it in long enough. It still was a mission though.
I wouldn’t change a thing when I make it next time although maybe doubling it and freezing some.
TIP: Scrape out the seeds, remove gunk and place in boiling water for ten minutes. Place on baking tray with baking paper and over in a tsp of olive oil. Bake on 180 for 10 minutes. Enjoy.
Roasted Butternut Squash and Apple Soup
serves 4 – 6
1 Large Butternut Squash, peeled and cut into chunks
1 – 2 Apples, sliced and cored
1 Onion, chopped
2 – 4 Carrots, peeled and chopped
5 Tbsp Olive Oil
2 Tsp Cinnamon
1 1/2 Tsp Salt
1/2 Tsp Cumin
3 Cups Chicken Broth
Preheat oven to 180 degrees.
In a large bowl combine the butternut squash, 3 Tbsp Olive Oil, 1 Tsp Cinnamon, 1/2 Tsp Salt and 1/2 Tsp Cumin. Mix together, coating the squash well. Spread out on a large baking sheet.
In the same bowl (that the butternut squash was in), toss the Apple Slices, Onion, and Carrots to coat with the remaining oil and spices left in the bowl. Place on the same baking tray and roast for 40 minutes.
In a large saucepan over medium heat add 2 tbsp of Olive Oil.
Add the roasted ingredients and then the Chicken Broth.
Add 1 Tsp each of Salt and Cinnamon.
Bring to a boil, then reduce the heat to low and simmer. Cover for 20 minutes.
Using a blender, combine and puree the ingredients until smooth.