Butternut Squash Soup

grilled butternut squash.jpg


This is another great soup to add as a staple especially when the season starts turning to colder damp weather.

Butternut squash has a sweet, nutty taste. It’s similar to Pumpkin but for me its just deeper and I think better. Its packed with vitamin A, and a great source of vitamins E and C. All of which are great to keep us healthy through the winter. It is a great way to get anti-oxidants and beta carotene into your food.

This is right up there in the top 5 soups for my family. I always think i have enough for a two dinner soup that will last for the following day, but more often than not it gets finished in one meal!

Adding sour creme gives it that extra level of flavorful depth.

Ingredients

  • 1 onion

  • 1 tablespoon of dried Cumin seeds

  • 1 tablespoon of Ghee

  • A pinch of cayenne pepper

  • 1 inch piece of fresh Ginger, finely grated (can also use ¼ teaspoon of dried ginger)

  • 1 sprig of Lemongrass (can use diced)

  • 1 tablespoon Mushroom powder - I like to use Lions Mane for this recipe because the flavor goes really well with the butternut squash

  • 5 slices of Astragalus

  • Raw sour cream or creme fraiche (optional)

  • Salt to taste

  • Cayenne pepper (optional)

Instructions

  • Cut the butternut squash in half leaving the seeds in

  • Sprinkle with olive oil and bake on 300℃ for 1 hr

  • Heat the ghee in a dutch oven

  • Add onions and fry till soft

  • Add the spices and lemon grass, toast them lightly for two minutes.

  • I often add a small pinch of cayenne pepper. It adds a lovely hint of heat.

  • Scoop out the butternut squash and add to the pan ( Bonus for dog owners: save the skins for a delicious addition to their food)

  • Add mushroom powder and mix so it coats the squash

  • Add astragalus slices

  • Add a tsp of salt

  • Add boiled water covering 2 inches above the squash

  • Let it simmer with the lid on for at least 30 minutes

  • Remove the Astragalus and Lemongrass before blending the soup.

  • Serve warm with some raw sour cream or creme fraiche

  • Bonus, enjoy with lightly toasted garlic sourdough bread


FoodJudith PushettButternut squashComment