Fall is here and so are pumpkins! This seasonal vegetable is loaded with vitamin A and C making it perfect for strengthening your immune system and eye-sight. Butternut squash has a pleasant nutty flavour and mildly sweet taste.
- 1 large butternut squash (roast b. squash seeds found inside)
- 2 large white/red onions
- 1tbsp olive oil
- 2 carrots
- 1l of vegetable stock (2 cubes) + extra hot water
- black pepper, no more than 1tsp of curry madras and ½tsp of mild curry for tasting
Chop everything while frying onions (olive oil added and fry until golden) and if you are using cubed vegetable stock, have it ready on side. Add squash and carrots to the saucepan and roast them for about 5 minutes or until they catch a slightly brown colour around the edges. Pour vegetable stock over roasted vegetables, add hot water if necessary to cover all pieces, and let it cook for at least 45 minutes. Carrots and squash must be soft enough to mix with a blender. After it’s cooked, put it on side for about 10 minutes, blend it until smooth and add spices. Decorate with roasted seeds, parsley leaves and serve!
You can add oregano, thyme or any other herb that you like in your soup. Can be served with a piece of bread, pasta etc.