I needed pumkin seeds for a dish and since they are not so easily found here in Spain, I decided to buy a butternut squash and toast its seeds instead. Now, I have no qualms about buying squahes because I love them. Buttenut squash is a favourite because sure it tastes great but I love its beautiful rich colour! My poor hubby was having some stomach problems over the weekend and after having this he felt much better. The flavour is just fabulous. On top of that, it is easy and quick! And an added bonus is that with the addition of the carrots, it is a rich orange colour! Hard to resist! I found this recipe on Allrecipes I did not add any cream to it because I think cream can take away from the flavour of a soup but you decide what to do! The recipe is below and any changes I made are in italics.
1 tablespoon canola oil I used olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Enjoy! xxxx Natascha