I’m not going to lie, I love soup, especially creamy butternut squash soup! I love that you can use all the questionable vegetables in your fridge and bring them to life again in a warm and comforting elixir.
In Australia, a butternut squash is called a pumpkin. Most orange vegetables that resemble a pumpkin are called a pumpkin. That is just how we rooooll! After much frustration on Alex’s part, I called this recipe “Butternut Squash Soup,” but in my mind, it will always be pumpkin soup.
BUTTERNUT SQUASH SOUP
1 x small butternut squash or half of a larger one
1 x 400mL Can of Tomatoes
2 Tablespoons of Curry Powder
Sour Cream for Serving
- Cut and peel the squash, then cut into cubes. Once done, you want to have roughly 4 loose cups. If you have more or less, that isn’t a problem.
- Chop up the onion and fry in a large pot with some olive oil or butter
- Once transparent, add the squash and cook until the sides are golden
- Add the can of tomatoes, 2 cans of water (800 mL), then the stock powder (about 3 teaspoons) and curry powder.
- Leave them to cook on a low heat for 45-60 mins, or until the squash breaks easily with a fork.
- Blend the soup with an immersion blender (or transfer into a blender), until smooth and creamy.
- Serve with a dollop of sour cream and a sprinkling of chili flakes.