The perfect fall soup…
- 1 Butternut Squash/ Hokkaido Pumpkin
- 1 Onion (finely chopped)
- 2 Tbsp. Butter (unsalted)
- 1 Tsp. Olive oil
- 3 1/2 cups vegetable broth
- 60 g Ginger, finely grated
- 1 Tsp. Cumin Powder
- 4 Tbsp. Heavy Cream
- 1 /2 Tsp. Salt
- 2 Tsp. Sugar
- Pepper
- 1 Chili (preferable Thai Chili, finely chopped)
- Pumpkin Oil for decoration and taste
- Pumpkin seeds, roasted for even more taste
Wash and peel the squash. I like Hokkaido squash but it seems impossible to find in the US so I mostly use butternut squash for this delicious dish. If you can find Hokkaido you do not have to peel the skin of since the skin will get eatable during cooking. Cut the pumpkin/Squash in half and get rid of all seeds, cut in smaller pieces. Use half cup of the pieces for decoration which need to be cut in teaspoon sizes pieces. In a large non-sticky pan heat up 1 teaspoon butter and 1 teaspoon olive oil and roast the squash till soft and golden brown on low heat. Keep warm till soup is ready.
Heat up the remaining butter in a large pot, add onions and cook till the become a clear look. Add the squash and roast under medium heat for a few minutes, add ginger, salt, pepper, cumin and sugar as well as the stock (vegetable or chicken). Let it cook for 20 minutes or till the squash is soft. With an immersion blender smoothen the soup that no little onion piece is left. Add the cream and add some of the pumpkin oil for taste. Spice it up with the Thai chili to the heat you like. Serve with the roasted squash and a few sprinkles of the pumpkin oil. You can add some roasted pumpkin seeds for some crunch as well.
This dish is a low calorie vegetarian dish. Even with the little cream in there it has a lot of good and healthy ingredients. The ginger and the spices
#vegetarian #falldish #soup #pumpkin #squash #healthy
