Butternut Squash Soup
Butternut squash is a nutrient-rich vegetable packed with health benefits. Rich in vitamins A and C, it supports immune function and promotes healthy skin. It’s also high in dietary fiber, which aids digestion and helps maintain a healthy weight. The natural sweetness of butternut squash, along with its abundance of antioxidants and minerals like potassium and magnesium, makes it a delicious and heart-healthy addition to any meal. Whether roasted, pureed in soups, or added to salads, butternut squash is both versatile and nutritious.
Pumpkin and butternut squash are not exactly the same, although they are both types of winter squash and are often used similarly in recipes. Pumpkins are generally round and can vary in size, while butternut squash has a longer, bell-like shape with a pale, creamy skin. Butternut squash tends to have a sweeter, nuttier flavor compared to pumpkin.
Butternut Squash Soup
- 1 medium-sized pumpkin (butternut squash)
- 1 can coconut milk (400 ml)
- ½ cup water
- Salt and black pepper
- ¼ tsp. cayenne pepper or to taste
- 1-2 tbsp. 18% sour cream
- 1-2 tbsp. fresh coriander, chopped
Instructions:
- Bake the whole pumpkin in the oven at 180°C (350°F) for 1 1/2 hours. Cut it in half and remove the seeds.
- Place the “flesh” in a blender along with the water (add more water if it’s too thick). Transfer to a pot and add the coconut milk or cream, and heat to a boil. Alternatively, you can peel the pumpkin, remove the seeds, cut it into pieces, and boil in a pot.
- Season with cayenne pepper, salt, and black pepper.
- Mix the sour cream and coriander together and add it to the soup in the bowls.
To enhance the flavor of the soup, you can add 100 ml of peanut butter or almond butter.
