This has got to be one of my most favourite butternut squash/pumpkin dishes; a healthy, delicious and most of all satisfying soup.
It’s very easily put together and for me what makes it different and special is that the vegetables get roasted in the oven so they caramelise and mingle with all the spices.
Contrary to common knowledge pumpkins and squashes aren’t a type of vegetable but fruit as everything with seeds are considered to be in that category. It is one of the healthiest fruits known to man, full of vitamins and minerals but low on calories. The health benefits are endless; a rich source of vitamins A B C E, rich in beta carotene and other antioxidants with cancer protective properties, strengthens the immune system. Studies suggest that it decreases the risk of obesity, diabetes and heart disease.
There are some spices and fresh herbs that pumpkin loves to mingle with, like nutmeg, like cinnamon, like sage… and magic happens when they get together :):)
- 600 gr butternut squash
- 1 medium potato (about 200 gr)
- 2 med onions
- a few sprigs of thyme
- 7-8 leaves of sage
- 1 lt chicken or vegetable stock
- ½ tsp grated nutmeg
- 1 cinnamon stick or 1 tsp powdered cinnamon
- 3-4 cloves of garlic
- 2-3 tbs olive oil
- salt and pepper
- Chop all the veg into chunky pieces and place on an oven tray lined with baking paper.
- Spread around the fresh herbs, garlic and the cinnamon stick broken into a few pieces, sprinkle the nutmeg. Drizzle with olive oil and blend, cook in a preheated oven (200 C/ 390 F) for 30 to 40 minutes.
- Bring your stock to boil, put the vegetables in and puree it all using a stick blender. If you think it's too thick add more stock or a little hot water.
- Heat gently and season to taste.
You can serve the soup with a spoon of cream and/or roasted pumpkin seeds on top.