Hello friends! Here I come again with a delicious recipe. It is not as easy as a mug cake recipe but it’s definitely not far from it. You know I got you lazy family!
So the soup season is here, or is it in winter? I’m not sure, but for me it definitely is. I seriously love having soup during fall. And the best thing about it is that I can picture myself into an Instagram picture having soup on a cozy side of my apartment, under the window, on my couch, in cozy sweater clothes, with the plant right behind me. Can you see it? Yeah ? Well, that is until you realize that your house wasn’t decorated by Mr. Kate (one of the best and cutest interior designers I’ve ever seen on youtube FYI), that you don’t have a couch, yet, (#studentproblems), and that you inadvertently just spilled your bowl of soup on your already not so stylish living room carpet, while you were daydreaming.
Yes. Some of us are shockingly clumsy.
But at least we can keep on daydreaming about that beautiful apartment while cleaning! Fantastic ! *sighs*
Anyway, this soup is a really easy one to make in batches and store in your freezer, for days you are out of money. Which is so not my case.
I also really like it because you can put a variety of seasonal veggies and fruits to personalize it, like carrots, parsnips (yeah me too. Never had heard of it either. Although, we’ve all seen it, thinking it was just a discolored carrot), pumpkins, apples etc. Go about it to your liking like I always say. Cooking is just an art you can eat which makes it so much cooler in my opinion!
In my version, I didn’t add all these things because I wanted to keep it as low carb as possible. That is because I am currently following a Keto diet. But until it really becomes a lifestyle and not a miserably failed attempt at losing weight to add to my already very long list of failed diets, I won’t talk much about it. Although, if you are really interested in seeing me experience with Keto recipes and whatnot, please let me know!
Also, you’ll see that the recipe is pretty spicy, with a bit of heat. It’s just a personal preference. If you are not really into those flavors, again feel free to switch it up as you please.
As part of the failed Instagram picture, I decided to add toasted bread with black olive tapenade and parmesan cheese to go with my soup. Now you can put whatever you like on those toasts. Other versions I also really liked had pesto and cheese on it, or harissa ( a paste made with cooked red bell peppers and red peppers).
But enough talk about me, let’s see the recipe.
This recipe was inspired by the book 1001 recipes for students by French blogger Cooking Lili in Solar editions.
Butternut Squash Soup and Toasts
For 4 to 5 servings.
- 750 g of butternut squash (I used frozen so both work just fine).
- 1 big onion
- 4 tbsp of olive oil
- 2 cloves minced garlic
- 1L (4 cups) of vegetable or chicken stock (I used 2 Knorr cubes so its good as well. Use what is at hand)
- 1/3 cup of whipping cream (or to taste)
- 2 bay leaves
- 1 tbsp ground coriander
- 1 tsp red pepper flakes
- 1/2 tsp cumin (or to taste)
- about 1 tbsp of ginger (leave as a whole)
- a few leaves of coriander
- salt and pepper to taste
- Preheat oven to 375 F.
- If you have a fresh butternut squash, peel, remove the seeds, and cut into dices. If frozen, just get it out the pack and lay directly on a foiled oven plate with your onion that you cut into wedges.
- Add two tbsp of olive oil, salt, and pepper to taste, to the whole. Place in the oven for 45 min.
- When the time is almost up, start the stove on low heat. In your pot, place the remaining two tbsp of olive oil. To that add your garlic, bay leaves, ground coriander, red pepper flakes, and the chunk of ginger.
- After 3 minutes, add the stock or water plus cubes to the pan.
- Remove the squash and onion from the oven and add to stock when starting to simmer.
- After about 10 minutes, add some of the coriander leaves and cumin for extra flavor.
- After 5 more minutes, you can turn the stove off. Make sure you adjust spices to your liking and remove ginger chunk plus bay leaves from the mixture.
- Now it’s time to blend. Be really careful with this step as the blender might spill over. Tip: only fill half way and remove the top. Cover partially with a clean napkin. Be careful not to burn yourself!!
- After all the soup has been blended, add the whipping cream.
- Reheat as needed and serve.
- Place a plate with toats, and tapenade or whatever you’re using on the table with your parmesan and you’re done!
I really hope you enjoy this recipe as much as I did.