I love the taste of butternut and so many other soup recipes call for a lot of other ingredients with the humble butternut. Now I’m not criticizing any of the other soup recipes around, I just prefer the butternut to be a prominent taste. This is a great recipe that doesn’t include as much fat as others. Its a recipe that really makes the butternut pop, well it makes the butternut flavor pop if it was on fire. I like to add just a dab of green chilli to the recipe for a extra kick, but feel free to leave it out.
BUTTERNUT SQUASH RECIPE – serves 6-8
- 1 large butternut squash, peeled, de-seeded and cubed
- 1 medium onion, , roughly chopped
- 4 cloves garlic, chopped
- 1 green chilli, chopped
- 7 cups light vegetable stock
- salt and pepper to taste
- cashew cream for garnish
Combine all the ingredients except the cashew cream in a large pot. Bring to a boil, then cover and simmer for 30 minutes or until the squash can be pierced easily.
Using a hand held blender purée the soup till creamy. If using a normal blender wait for the soup to cool slightly and in batches purée till smooth.
Taste and adjust the soup. Ladle the soup into bowls or cups. Garnish soup with 1 tbsp cashew cream for a creamier soup.
I enjoyed this soup with a fresh focaccia bread, but enjoy with anything you would like.