In an effort to continue with expanding my culinary skills I attempted to make a winter carrot, butternut squash and pumpkin soup for dinner on Wednesday evening. I thought it would be a good idea to get a whole butternut squash and cut it up myself. Be warned, if you attempt this, either buy pre-cut butternut squash or make sure you have the best possible set of knives – it took me an hour to get it all cut up.
The ingredients for the soup are:
- A tin of pumpkin pure
- 3 large carrots
- 1 whole butternut squash
- 2 Thai chilies
- 2 Tbsp of salt
- 500ml boiling water
- 1 Tbsp Olive Oil (to garnish)
- To make sure you are able to puree the soup, you will need some form of blender (I used a hand blender for this but a counter-top blender works even better).
Cut up the carrots and butternut squash, adding 500ml of boiling water to them in a large pot. Once soft, add the tin of pumpkin puree and remove the pot from the heat.
Grab your chilies and de-seed them (I like to cut a little strip into them and use a spoon to scrape out the insides). Now chop your chilies as finely as possible because they are so small, your handblender may not puree them enough.
Next you will need to use your blender to get those carrot and butternut squash pieces nice and pureed, mixing these in with the pumpkin puree along the way.
Once complete, return to a low heat and continuously stir to ensure your soup doesn’t burn at the bottom of the pot. Add salt and taste; you may need to add more salt because you have combined a lot of sweet tasting foods in one pot.
The end result:
Voila, the end result should look like this:
I felt full for hours after having this delicious soup, and have even made enough for another 2-3 servings, which is great because it is a fairly light dinner (calorie wise), yet will fill you up immensely so you won’t be hungry after a short while. This is a really good dinner to have after you have gone to the gym in the evening.