Butternut Squash Fall Soup

With these long, dark and mostly rainy days in Amsterdam, my notorious soup cravings have arrived. I’m totally loving it! The whole throwing things into a pot, seasoning and blending into a tasty spectacle truly fits my cooking goals. This week I took my soup making skills to Instagram stories and used the fabulous, new poll function to see if you guys wanted the recipe. As you’re reading this, well, you can imagine the overwhelming amount of ‘yes’-es! 🙂

Butternut Squash Soup

There’s 3 things that I preach when it comes to making a kick-ass soup. First of all, you need to turn on your oven and start-off with baking veggies. This is a crucial step, especially when you’re using produce like butternut squashtomatoes or garlic. Roasting them is truly everything! Then it’s time to pick the right spices. This is when your pallet comes in and there’s really no right or wrong. I love the kick of Middle Eastern spices with a fresh vegetable soup, which explains my use of the now widely used za’atar spice mix. The final thing to keep in mind is again a personal preference: the level of blending. I love a thick, bodied stew over a light soup anytime. Now of course we’re not going for a mashed potato consistency, but a minute or two in the blender is more then enough if you ask (or invite) me.

Now without further ado, I present my simple recipe for a phenomenal fall soup. Enjoy!

Butternut Squash Fall Soup

BUY:

  • 1 butternut squash
  • 2 red onions
  • 1 yellow bell pepper
  • 3 large tomatoes
  • 2 large carrots
  • 5/6 cloves garlic
  • 125ml creme fraiche
  • za'atar
  • paprika powder
  • olive oil
  • salt & pepper
  • vegetable stock (1 tablet)

DO:

  1. Pre-heat your oven to 200°C
  2. Start with coarsely cutting up all your vegetables. Add the butternut squash, bell pepper, tomatoes, garlic and red onions to an oven tin. Add paprika powder, salt, pepper and some olive oil anto the vegetables and roast in your pre-heated oven for about 35-40min.
  3. Sauté the coarsely cut carrots in a big pot (with some olive oil) until nearly tender (10-15min). Cover the lid occasionally.
  4. Add your roasted veggies to the pot and stir well. Add 2 cups of water and vegetable stock, stir well, cover with lid and allow the soup to come together over low/medium heat for about 10 minutes.
  5. Add creme fraiche and 2-3 tbsp za'atar (or as much as you prefer), stir well, cover with lid and allow to cook for another 5 min.
  6. It's time to blend the whole thing! I used a hand blender, but you can use your Magimix as well if you prefer.

Oh and FYI:

In case you prefer a lighter soup over a thick soup, add 1 or 2 more cups of water before blending the soup.

http://dishtales.com/butternut-squash-fall-soup/

Curious to discover more Dishtales Cuisine recipes? Check out my other posts!

Saffron Butter Codfish ⇒ read post.

Sweet Potato Spaghetti ⇒ read post.

Homemade Belgian Waffles ⇒ read post.

For more Foodie Hotspots around the world click here!

For more Dishtales Recipes or Persian Cuisine Recipes you can click here!

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