It only took one spoonful of this creamy and delectable Butternut Squash Soup, to get me hooked.
The velvety texture and full flavour surely took some time and skill with the cooking pots!
I was so wrong!
My closest work buddy and I often shared leftovers for lunch in the office, and she introduced me to Butternut Soup.
I was skeptical when I saw the simple ingredients in her recipe; how could that produce such a luscious soup?
The velvety texture made me believe it contained fresh cream, but the recipe said otherwise.
I wondered if she'd left out her 'secret' ingredient, but, my friend would never do that to me;)
My older brother is in remission after undergoing intensive radiation treatment for throat cancer, but it left a hole between his windpipe and his esophagus (food pipe). The hole is too large to repair, and he's not willing to walk around with a PEG pipe.
He can only eat pureed food, smoothies, or soft foods like steamed fish and mashed potatoes with loads of gravy. Eating is a constant struggle, but he's slowly gaining weight.
He loves Butternut Soup, so I made a batch to take with when we went down the coast last week. Of course enough for my friends and me as well, at least for just one of our meals.
The verdict - the best Butternut Soup everyone's tasted so far!
Simple ingredients and the only liquid added is milk and water; yep, no cream!
The recipe can easily be changed to cater for Vegans
The recipe - Velvety Butternut Soup
- 125 gram Butter or Plant-based Margarine
- 2 Onions - diced
- 5ml Curry Powder - I omitted this, and added Turmeric as an afterthought. Hot spice is a no-no for my brother
- 2 large Butternuts - peeled and cubed
- 1 large Granny Smith Apple - peeled and cubed
- 1 piece Nutmeg or 2ml powdered Nutmeg
- 60ml Cake Wheat Flour
- 2 Chicken or Vegetable Stock pots or cubes
- 750ml Boiling Water
- 500ml Milk - Coconut Milk for the Vegan version
- 5ml Salt
Sautee Onions in Butter till they start to caramelize, and add spice
Add Butternut, Apples, Nutmeg, and Flour, and 'stir-fry'
Dissolve stock pots or cubes in the boiling water, and add salt
Add liquids to the vegetables, and cook till Butternut is soft
Puree in a blender till the mixture is smooth and creamy
Serve with a swirl of cream - coconut cream for a Vegan version, and tuck in
Delicious served with hot Sourdough Rolls or Garlic Naan bread
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