This lovely butternut squash has been standing in the kitchen for quite some time, and ready to be peeled and devoured. And I was wondering about the flavours that squashes can give to a soup. A delectable one, perhaps! And I was right about that, I really enjoyed the creaminess and sweetness of this squash in soup. Try this heart-warmy delicious soup and tell me your thoughts.
Butternut Squash Soup
– 1 butternut squash, about 1 kg, deseeded and peeled
– 2 tbsp oil
– 1 tbsp butter
– 2 onions, diced
– 1 garlic clove, thinly sliced
– 850 ml hot vegetable soup
– 4 tbsp crème fraîche, plus more for drizzling
– 1-2 tbsp red dried chilies
1.Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and whizz with a stick blender until smooth and silky. Reheat gently, and add hte crème fraîche then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli, and if desired, a drizzle of olive oil.
Happy New 2013 to everyone. A warm-hearty soup is the best to stay warm during the cold storm that has arrived to our region. And since I love mushrooms, the best way to enjoy them and satisfy myself is by preparing and sipping this soup. I’ve been thinking of doing this soup long time ago. And this is the best time for it.
– 50 g butter
– 2 tbsp olive oil
– 1 onion, chopped
– 700g mushrooms, coarsely chopped
– 850 ml chicken stock
– 150 ml cream
-1 tbsp dried thyme
-salt and pepper
In a large saucepan, melt the butter and a little of the olive oil and add the onion, and cook for 10 minutes until soft then add a little olive oil and the mushrooms and cook until they are browned.
Stir in the stock and thyme and bring to the boil, then reduce the heat and leave to simmer for about 20 min. Then transfer the soup to a blender and blend until the soup is smooth. Transfer back to the pan and on low heat, add the cream and stir. Season with salt and pepper to taste. Ladle into small bowls and drizzle over some olive oil. Enjoy.
What a sweet weekend it was.
A heart-warming rich, tasty soup is what I crave for in a cold wintery night, with a piece of bread. Last year I have prepared the butternut squash conserves but never tried the pumpkin soup. So this time I chose a nice pumpkin and head to the kitchen. Cooking it was very easy and simple. I found the recipe on one of my favourite food website, bbcgoodfood.com.
And sunday was a holiday, the feast of Saint Barbara, Eid el berbara, celebrated mostly by children who wear costumes and masks and go knocking on doors to collect candies and sweets.
The best part is the sweets we prepare. Very delicious food. I have prepared Maacroun, the anis-flavoured semolina fried dough soaked in sugar syrup and Qatayef, the pancakes filled with kashta or walnut-almond-sugar mixture. We also boil whole barley topped with nuts and sugar.
Happy Saint Barbara’s day.
A warm hearty soup is what we need and desire in a cold rainy night. The other night , I went through a book I have about soups, and I chose a creamy rich one. Never tried celery in soups. That was the time to try it. So I went to the market and got the ingredients I need to make this celery and blue cheese soup and afterwards, headed to the kitchen.
The recipe calls for Stilton cheese but I couldn’t find it so I got another kind of blue cheese. I like this spotted blue cheese, I find it exquisite, original. I added some croutons to the soup, yummiii.
It’s been very cold these days, raining, thunders. But I adore this refreshing, sharp cold, greyish sky, sun’s rays cutting through the clouds, glittering raindrops, rainbows. What could make these cold days, warmer, cosy, homey? a hot soup. I had in the fridge a medium head of broccoli and some blue cheese leftover.
I didn’t expect it would be so delicious, it made my body warm. Plus it’s so easy to prepare and it takes no time at all. Here’s a warm comfy recipe for your cold nights.