Ya know, when Myles was a newbie to food, he used to adore anything orange. Loved sweet potatoes, loved pumpkin, loved oranges…but his favorite was always the butternut squash. Not that I minded at all, since it is high in carotenoids, antioxidants and dietary fiber. This little beauty is truly a superfood!
While gone are the days when my little guy will eat it just steamed, he still enjoys a nice hearty portion of this yummy, sweet soup. Serve with a nice green salad and some crusty bread.
Butternut Squash Soup
1 Tbsp olive oil
2 small onions, diced
2-3 cloves garlic, minced
2 lbs Butternut Squash (1 kilo), peeled, de-seeded and cubed
1 red pepper, chopped
1 veggie stock cube + water
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp paprika
1 Tbsp honey
salt and pepper to taste
plain yoghurt to serve
1. In a large stock pot, combine olive oil onions and garlic and fry over medium-high heat until fragrant. Add the squash and red pepper; fry until the onion is soft, stirring frequently so that it doesn’t brown.
2. Add stock cube and enough water to just cover the veg. Add spices and salt and pepper to taste. Bring to the boil and reduce heat to a simmer. Cook for about 15-20 minutes, or until the squash begins to breakdown.
3. Remove the pot from heat. Using an immersion blender, purée the soup.
4. Add the honey. Stir for another minute, then taste and adjust seasoning.
5. Serve with a spoonful of plain yoghurt.