This is one of this dishes that looks like mush but tastes great!
I added some oats to some leftover butternut squash soup, the sprinkled it liberally with my newly made ‘peri peri salt mix’.
Truly packed with flavour and a nice chewiness from the oats.
Yes, another thick soup from my kitchen. This one is really simple, just several trays of vegetables, all baked/roasted, then puréed together..
This includes butternut squash, sweet potato, red onions and garlic. I chopped up the butternut squash, sweet potato and red onions, split a whole bulb of garlic into cloves, and roasted/baked them all separately on large trays. (I say baked because I didn’t put any oil with the butternut squash, I think it cooks well chopped into huge wedges and baked, whereas the other elements I drizzled with olive oil.) Once cooked, I removed the skin from the butternut squash, left the skin on the sweet potatoes, squeezed the garlic out of their skins, and added them all and the onions and all of the oil and juices from the pans, to a large pot over a medium heat.
I added some water and chilli flakes and started to mash it all together, then blended it with a stick blender. Done!
I froze batches for my lovely man to take to work, and saved some for me, which I ate with Moroccan spiced homous stirred through it and topped with seeds and slivered almonds…
Yum!
I’m bringing my soup along to this week’s Fiesta Friday, co hosted this week by the amazing Petra, and Antonia 🙂
Happy weekend!
I’m not a big soup fan, but when I do make soup, I like it thick! And I mean THICK! Like baby food 🙂
This is also how my husband likes soup, which is why I made this last week, to make portions for him to take to work. Although I did keep a bowl full aside for me, which I ate with a swirl of yoghurt and some of the butternut squash seeds that I’d toasted (above).
Making this was really simple, the hardest part was not eating the lovely roasted squash when it came out of the oven..
I found a wonderful HUGE butternut squash at Costco, which I cut into wedges, sprinkled with cumin seeds and chilli flakes and drizzled with olive oil, then roasted it all…
It came out so so tasty!
Whilst the squash was roasting, I chopped up 3 medium red onions, and a few cloves of garlic. In a pan over a medium heat I cooked the onions with a splash of oil until they started to soften and caramelise, then added the garlic and cooked it through.
Once the butternut squash was cooked and slightly cooled, I peeled off the skin and added the chunks to the pan with the onion and garlic, along with some ground roasted cumin, ground nutmeg, pepper, salt and lots of Aleppo chilli flakes..
I could have happily eaten it like this!
But I managed to force myself not to eat it ALL….!
I cooked it all together for a few minutes, mashing the squash as I did so. I added some water and stirred it through, then using a stick blender, started to blend the mixture, adding water as I needed it, until i got the consistency I wanted..
Thick and luscious 🙂
Obviously, you can make it thinner or thicker, to suit your taste. I served a portion to my man that evening with a baguette I had baked, and thoroughly enjoyed seeing him enjoy it – I’m easily pleased!
As with so many dishes, the flavour of this soup has developed as the days have gone on. The husband had a portion from the freezer today, and the heat of the chilli had strengthened nicely 🙂
I hope you’ve had a great week, happy Friday! Let’s head over to Fiesta Friday and see what everyone else has made this week 🙂
foodbod 