Butternut Squash Soup
Introduction
Butternut Squash Soup With Garlic This is a very tasty and energetic soup to eat. I started making it when I ate this soup at a restaurant one day. Today I have mastered this soup. Today I can confidently share its recipe with you. Today you can also learn to make it by reading this.
SERVES 4-5
Butternut Squash Soup Ingredients
- 1 large butternut squash, halved and seeded
- 4 large ripe tomatoes, halved and seeded
- 2 garlic bulbs, outer skin removed
- 75ml/5 tbsp olive oil
- a few fresh thyme sprigs
- 2 onions, chopped
- 5ml/1 tsp ground coriander
- 1.2 litres/5 cups vegetable or chicken stock
- 30-45ml/2-3 tbsp chopped fresh
- For the salsa
- oregano or marjoram salt and ground black pepper
- 1 red (bell) pepper, halved and seeded
- 1 large fresh red chilli, halved and seeded
- 30-45ml/2-3 tbsp extra virgin olive oil
- 15ml/1 tbsp balsamic vinegar pinch of caster (superfine) sugar
Procedure
1 Preheat the oven to 220°C/425°F/ Gas 7. Place the garlic bulbs on a piece of foil and pour over half the olive oil. Add the thyme sprigs, then fold the foil around the garlic bulbs to enclose them completely. Place the foil parcel on a baking sheet with the butternut squash and brush the squash with 15ml/1 tbsp of the remaining olive oil. Add the tomatoes, red pepper and fresh chili for the salsa.
2 Roast the vegetables for 25 minutes, then remove the tomatoes, pepper and chili. Reduce the temperature to 190°C/375°F/Gas 5 and cook the squash and garlic for 20-25 minutes more, or until the squash is tender.
3 Heat the remaining oil in a large, heavy-based pan and cook the onions and ground coriander gently for about 10 minutes, or until softened.
4 Skin the pepper and chili and process in a food processor or blender with the tomatoes and 30ml/2 tbsp olive oil. Stir in the vinegar and seasoning to taste, adding a pinch of caster sugar. Add the remaining oil if you think the salsa needs it.
5 Squeeze the roasted garlic out of its papery skin into the onions and scoop the squash out of its skin, adding it to the pan. Add the stock, 5ml/1 tsp salt and plenty of black pepper. Bring to the boil and simmer for 10 minutes.
6 Stir in half the oregano or marjoram and cool the soup slightly, then process it in a blender or food processor. Alternatively, press the soup through a fine sieve (strainer)
7 Reheat the soup without allowing it to boil, then taste for seasoning before ladling it into warmed bowls. Top each with a spoonful of salsa and sprinkle over the remaining chopped oregano or marjoram. Serve immediately.
Conclusion
Today you saw the method of making Butternut Squash Soup With Garlic. You can make it easily. In the coming time, you can also become a good cook who can at least teach your wife or children. You can learn many such dishes. For this your website SteamySpoon is with you.
