Its officially Autumn guys! literally as soon as it hits September I’m all about making Butternut Squash soup every Sunday! usually I like it with croutons but being on a detox for the last 3 weeks and now on a strict no carbs diet I’m just thankful to be eating soup.
Not many people are fans of squash as it can be too sweet like sweet potato but seasoning it right hopefully I could convert you haters! This to me is one of those 15 minute meals you can whip up in the kitchen after a long day at work- I may be over exaggerating with the whole ’15 minute meals’, realistically it takes me 40 minutes.
I topped mine with seeds and baked squash skin
Ingredients for 3 max.
1 Medium to Small Butternut squash
1 Small Red Onion, cut into medium size pieces
5 Cloves Garlic
A few sprigs of Thyme
1/4-1/2 tsp of Red Chilli Flakes (depending on your personal taste)
1/2 tsp of whole cumin
Pinch of cinnamon
1 tsp of Paprika
1 Organic Chicken/Vegetable Stock cube in 1 cup of boiling water
Enough boiling water to make the paste into a soup
- Cut the butternut squash into medium chunks with the skin on!
- place on a baking tray with the small onion,Garlic cloves (with skin on), Thyme, spices and Salt’n’Pepper and drizzle in olive oil
- Roast in Oven for 30 minutes in high oven on 200c.
- once roasted leave to cool for 10 minutes (dont forget to take off the skin) then blitz up till a thick paste (add a spoon full of stock to make it a smooth paste). whilst waiting to cool stick the kettle on boil and prep the stock
- add the stock ladle by ladle to until the paste eventually becomes the soup like consistency.
- add a little more spice salt or pepper if need be.
- Pour into bowls and and top with croutons and sunflower and pumpkin seeds and a few chilli flakes and serve with 2 thick slices of warmed toasted fresh bread.
I’m not sure if you’re weird like me and have a ‘special spoon’ to eat your soup out of. This spoon to me is The One. I literally hide this in the drawers just to make sure I can use this spoon! It has the perfect hold and the perfect dip. God knows why I’m explaining this to you, but just so you know!
If your wondering where this hipster bowl is from and where you buy it from-you’ll need a ticket to Japan as this was a cool gift from Ajay on his journey to Tokyo.
Personally this soup to me is my tomato soup-just pure comfort in a bowl. I would honestly flask this up and take it to work everyday! (Plus this can be Vegan friendly so this works for everyone!)
I felt quite proud of myself for this little creation. So this is one of my “in the moment” recipes I made up as I went along on a Sunday after being asked to make dinner. Why I found this a struggle is because my Sundays have become ‘veggie Sunday’s’ for over 10 years in my house. We’re like vegans who can eat dairy products – only on Sunday’s! If it were more than once a week I think I would have died by now. Not like I’m a meat eating monster just that I love my sausages! This started as a religious thing, which everyone started getting tired of since we couldn’t understand how it was religious to not eat meat once a week. But now we’ve gone so used to it, we refuse to rebel against.
So Originally I made a plain butter sauce (which I keep meaning to share with you guys) with paneer but it looked a bit boring, so made a side accompaniment for the sauce. This is basically a citrusy mildly spicy mash in a crunchy/crispy batter. The idea came from my odd crave over mums crunchy pakoras and decided to try them my way!
2 Potatoes (cooked in the microwave like you would a jacket potato, 10 mins turnover, 10 mins again)
Juice of 1/4 lemon (fresh is best)
1/4 tsp of salt, or preferred taste
1/3 tsp Garam Masala
1 tbsp Dried Fenugreek
pinch of chilli powder
4 heaped tbsp of gram flour (chickpea flour)
1 heaped tbsp cornflour
1/4 tsp salt
1/4 tsp whole cumin seeds
pinch of chilli powder
enough water to make thick paste, 6 tbsp or more.
- Place the Potatoes in the microwave for 10 mins. Once the microwave pings turn the potatoes and redo the process and then a further 2 mins. Leave to cool on the side.
- Once cooled down scoop out the potato and mash with a fork.
- add the lemon juice, salt and masala and mix
- Form 12 balls the size of a ping pong ball. Or just use a teaspoon to scoop.
- Leave in the fridge and put the oil on the hob. That probably doesn’t make sense so-pour enough sunflower/vegetable oil to make 1/4 to 1/3 of a small saucepan. Now leave that on medium heat. Definitely not high!
- Crack on with the batter meaning chuck all the dry ingredients in a bowl and slowly add enough water to make a thick batter (pancake batter consistency).
- Dunk a ball at time in the batter and use a clean tsp and place in the hot oil.
- Fry 3 at a time for 2-3 mins on each side or until really golden. Once finished all 12 leave in the oven on 150c until ready to eat, or just eat straight away.
- Serve with a raita (cucumber, red onion and yoghurt), chutney or like I did with a curry sauce.
Excuse the dirt on the plate. At least you know I made them!
Don’t judge the perfectly placed potatoes. I’m experimenting with the camera!
And this is my Famous Butter Sauce. I will give you guys the recipe – Don’t worry I’m just still trying to perfect it, well note down exactly what I put in!
PS garam masala- you can find at supermarkets (surprisingly) BUT I will share with you guys our house recipe. Damn I got a lot to share with you!