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February in Ottawa Canada is pretty gray so this is a perfect soup to make to brighten up your day. 10 ingredients is all you need.

As with any soup, the ingredient list is a suggestion, use as much or as little as you want. I made a big batch this morning so I will have it for the whole week. I love a little spice so I used two types of chili peppers.

Here’s what you need:

1 kg butternut squash, peeled and diced small to roasted quicker

1 small onion diced

6 cloves of garlic peeled keep whole

1 can light coconut milk 400 ml

Spices: I used Turmeric, cayenne, ginger, garam masala, 1 dried chili and nutmeg .5 or 1tsp depending on your tastes.. you can always add more later but you can’t take it away.

Chicken stock or a bouillon cube and hot water

Salt and pepper

Oil for roasting (avocado/olive)

How to make it

Preheat your oven to 425° or if you’re using a gas oven to gas Convect and set it to 400°

Start by peeling your butternut squash, cut it up into 1 cm x 1 cm cubes just so it roasts quicker in the oven add in the whole peeled garlic cloves so that they roast and caramelize in the oven top with onion and spices, salt and pepper and then drizzle with olive oil a couple of tablespoons.

Roast in the oven for approximately 45 minutes until soft and a few pieces are caramlized. Next up get your blender.

Open up a can of light coconut milk and dump it into your blender add in a bouillon cube and a cup of hot water, and then dump all of your roasted butternut squash.

Press liquify. Depending on the size of your blender, you may need to do this in two batches. If you do not have a blender use one of those immersion blenders. And if you don’t have one of those ask to borrow your neighbours. Add more water to get it to the right consistency. I have added a roasted apple to this in the past if you like your soup a little sweeter.

Season to taste, enjoy with a piece of crusty bread and butter. It’s like eating a bowl of sunshine.

Guten appetit!