Okay, so I know this kind of dish is usually a fall/autumn recipe, however, you don’t find butternut squash/pumpkin over here in Cluj, RO. So, I was super surprised to come across some butternut squash whilst grocery shopping and just had to try something new with it!
The great news? It doesn’t matter if it is an autumn/fall recipe, it is absolutely delicious served hot or cold, a little bit sweet, a little bit tangy, it’s great for the tastebuds. And it’s a dish for the WHOLE family, you’ll see what I mean.
Down to basics, this recipe is: Sugar free, carb free, dairy free, suitable for vegetarians & vegans. Does contain nuts (but can be eliminated).
I N G R E D I E N T S ( 2-3 Servings)
- Half of a medium sized butternut squash *peeled and diced
- One red pepper *diced
- One onion *diced
- One teaspoon of coconut oil
- Half a cube of vegetable stock
- Salt, cinammon, nutmeg to taste
- Alpro coconut milk (if you’re not a vegan, or having a naughty day then creme fraiche is also delicious in the place of this)
- A handful of walnuts
R E C I P E
- Preheat the oven to 180 degrees celsius
- Throw the squash and the red pepper in a non stick baking tin (well don’t literally throw it, unless you’re practising your basketball skills or something, then you can throw it in there). Add a few sprays of cooking oil.
- Lightly fry the onion in one teaspoon of coconut oil until golden brown, then add the onions to the baking tin.
- Mix half a cube of vegetable stock with one mug of water, pour into the baking tin.
- Place the baking tin into the oven and leave the ingredients to roast for about 30/40 minutes (or until the vegetable stock mixture has disappeared). *ingredients should be soft and mushable with a fork.
- Place everything from the baking tin into a food processor and process until a puree is formed (should take about 30 seconds-1 minute).
Oh by the way if you have a baby, before you add the condiments you can take out some food at this point for your baby too! I did 😃. Ps. I have a little boy, he just happens to have pink spoons and bowls too – just in case you were wondering.
- Add in salt, nutmeg and cinammon according to taste (I added 1/4 teaspoon of salt, 1/2 teaspoon of cinammon and 1/2 teaspoon of nutmeg)
- Last but not least, pour in the coconut milk, either to taste or to desired density preference. (I like my soup more liquid-y so added about 300 ml of coconut milk)
- Pour the soup into a bowl, add walnuts for decoration and voila! Your perfect summer squash soup.
By the way it is AH-MAZING served cold from the fridge too!