Thursday, November 01, 2012

Roasted Butternut Squash Soup

Today was kind of a strange day. We are living in the state of Baden-Wuerttemberg (now can you pronounce this one *grin*), in a part that borders to another state of Germany. And today I had a holiday and M, who works only 20 km away (but in Hesse) had to go to work. No holiday and no free time for him. Bad for him but good for me :)
So I used my time to tend to my slipped disc (basically meaning, I slept long), made a brownie cake for M's birthday and also this wonderfully rich and smoky butternut squash soup which I will gladly share with you, since, although it might look like an ordinary sqash soup, is far from it.

And since it is nearly week-end, it is also time for souper sundays, my favourite food event. It is hosted by Deb from Kahakai Kitchen directly from paradise (i.e. Hawaii - that alone would make it my favourite event, but there are also lots of yummy soups and salads). Although I only infrequently pop in, (after all I'm not a food blog) you should seriously go and have a look at the round-ups. Lots of new ideas (not only) for soups. With winter coming, lots of hot soups are needed to survive the cold :)


Roasted Butternut Squash Soup

These are the ingredients you will need (the olive oil escaped the photo):

750 g butternut squash
fresh rosmary
1 onion
1 clove of garlic
1 litre vegetable stock
5 carrots
1 starchy potato
olive oil
1 teaspoon smoked paprika
salt, freshly ground pepper
soy creme
What do do:
Half the squash, peel, and scoop out seeds. Cut in slices and put on a baking tray with the rosmary needles and splash with olive oil. Bake for about 20 min at 180°C until the squash turns brownish at the corners.
Meanwhile sauté the chopped onion and minced garlic in some olive oil. When onions become translucent add diced potato and diced carrots as well as the smoky paprika. Let everything sweat for a while; then add the veggie stock and let simmer for about 10 min. Add the roasted butternut squash and simmer for a further 10 minutes. When everything is softened, turn off heat, add the soy creme and blend the soup in your blender or with the help of an immersion blender.
Serve with some some herbs and ideally with some croutons (forgot them though).
Tip: If you don't like it thick and creamy you might need to add some more veggie broth or some plant milk
I left it thick and creamy and served it with some spinach-and-blue-cheese filo pastries from an old BBC recipe (BBC Vegetarian Good Food magazine, November 1999).
It's got a nice filling with spinach, onions, garlic, oregano, dried apricots, and roasted pine nuts. Originally blue cheese was added, but I just left it out. You might add crumbled tofu with some spritz of lemon juice to make it more substantial.

After wrapping it in vegan filo pastry, I 'egg-washed' it with soy creme and sprinkled some sesame seeds on top of it. I'm not good at making nice parcels though; M said they look like unhappy fish :(
in any case ... a tasty unhappy fish :)


1 comment:

  1. Thanks for the shout out and positive feedback on Souper Sundays! ;-) The soup looks delicious--I love all the extra spices and ingredients in there.

    Thanks for joining in Souper Sundays this week--it is always a pleasure to have you.