“The only time to eat diet food is while you’re waiting for the steak to cook.”
― Julia Child
Butternut is one of my favourite vegetables, besides tasting divine, the orange colour is just so visually pleasing. With this recipe, roasting the butternut makes all the difference to the flavour.
“The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.”
― John Steinbeck, East of Eden
FRENCH BUTTERNUT SOUP
(Adapted from a Rachel Khoo recipe)
1 kg butternut squash, chopped into large pieces
4 cloves of garlic, left whole in the skin
4 tablespoons pumpkin seeds
salt and ground black pepper
1 large onion, peeled and thinly sliced
1 tablespoon butter
1 litre hot vegetable stock
Crème fraîche or whipped cream
- Place the butternut & garlic cloves uncovered on a baking tray, sprinkle with with olive oil and a pinch of salt. Roast at 180°C for 30 minutes or until soft. If the garlic cloves are beginning to overcook and the butternut is not yet done, remove them from the oven and set aside.
- When the squash has cooled sufficiently, scoop the flesh out of the skins and place in a pot, squeeze the garlic out of the cooked cloves and add to the pot. Toss the pumpkin seeds in a separate pan with the onion and butter. Fry on medium heat until the onion caramelizes.
- Add the hot stock to the butternut and garlic. Blend until smooth and season to taste. If using cream, whip it with a pinch of salt and some ground black pepper.
- Serve in deep bowls with a small helping of caramelised onions and pumpkin seeds on top.
- Add a blob of Crème fraîche or whipped cream as a final touch. Eat and enjoy!
Listen up peeps, there is a time and a place to feel guilty; feel guilty about conniving, lying or cheating, feel guilty about being mean, feel guilty about being false but never ever feel guilty about eating. Food is good for you.
“And when you crush an apple with your teeth, say to it in your heart:
Your seeds shall live in my body,
And the buds of your tomorrow shall blossom in my heart,
And your fragrance shall be my breath,
And together we shall rejoice through all the seasons.”
― Kahlil Gibran
I promise you peeps, this soup is frigging delish!