My friend André Malan let me try his butternut squash soup yesterday and it was soooo good that today I decided to make it! I warn you though, it’s a lot of work and takes forever but it’s definitely worth it.
I didn’t end up measuring anything, just bought a rough estimate of what he said and it turned out great.
Here’s the recipe with the quantities I ended up using.
Ingredients
- 2 medium sized butternut squashes
- 1 bunch of carrots (~6 small-medium sized)
- 1 medium yellow onion
- 1L chicken broth
- 1l almond milk
- 1/2 lemon
- 4 cloves of garlic
- a piece of ginger (the amount of this depends on your acquired taste)
- 2-3 tbsp of extra virgin olive oil
- salt, pepper, chili powder to taste
- pinch of curry, nutmeg and cinnamon (or to taste but I suggest to make it simple the first time)
Equipment
- Big bowl
- Blender
- Cutting board
- Garlic mincer
- Knife
- Ladle
- Large soup pot
- Small grater
- Spatula
- Wooden spoon
Instructions
- Cut top and bottom of squash, peel and cut into cubes (see here for technique/pictures)
- Cut onion and carrots
- Mince garlic (important to mince)
- Grate ginger (important to grate)
- Heat oil in a big soup pot
- Fry onion, carrots, garlic and ginger (~10-15min)
- Add broth
- Add squash and let simmer for ~15-20min (or until veggies soft)
- Puree everything in a blender (put pureed mixture into a separate bowl) – this is a really annoying process as it takes several batches
- Rinse the soup pot
- Put pureed mixture into the soup pot and bring to a simmer
- Add cream slowly while stirring
- Add lemon
- Taste it and add any more salt/spices if desired
- Enjoy and share the recipe with a friend!