Books, Bikes, and Food

Reviews, Recipes, Rides… and some other things, too.

A New Thing and Roasted Butternut Squash Soup

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So, I did a thing today: I joined Mealsharing as a host. The idea is a bit like Airbnb, except with food. You advertise on-line with a profile and people can ask to dine at your house. You can also invite others to dine with you. Since I mostly cook for myself these days, this seems like a fun excuse to make some more elaborate dishes for more than one. It also sounds like an interesting way of meeting new people and I’m curious to see when I get my first dinner request. If you’re ever in the Hamburg area, please do pop in.

I also did another thing: I made roasted butternut squash soup and it was delicious and I can’t wait to tell you – so you’re getting an extra recipe today! I crossed a butternut squash soup recipe from Martha Stewart with inspiration I got from this recipe.

Ingredients (about 3 portions)

  • 1 butternut squash, peeled and cut into 2cm cubes
  • olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 3cm fresh ginger, peeled and cut
  • ca. 500ml water
  • ca. 100ml milk
  • 1 vegetable stock cube
  • ground cinnamon
  • 1/4 tsp nutmeg
  • 1 bay leaf
  • 1 dried chile
  • salt
  • pepper
  • a few fresh sage leaves
  • sour cream

Preheat your oven to 180°C. Place cubed squash on a baking sheet and sprinkle with cinnamon. Then drizzle generously with olive oil and mix with your hands until evenly coated. Roast the squash in the oven for about 30 minutes. The squash cubes should be tender and slightly browned.

In a large sauce pan, sauté the onion for 2-3 minutes. Then add the garlic and the ginger and sauté for about another 6-8 minutes. Add the squash cubes and some of the water and start puréeing. Crumble in the stock cube and gradually add the water and milk and keep puréeing until the soup has reached the desired consistency and smoothness (dreamy-creamy!). Add the nutmeg, chile and bay leaf and leave to simmer for about 15 minutes. The soup sticks easily, so stir it occasionally. Season with salt and pepper to taste. Remove the bay leaf and chile. Add the sage leaves and serve with a dollop of sour cream. Enjoy!

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

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