She Loves Me, She Loves Me Not, Butternut Squash Soup.by Lala Daly | 11 months ago
Let’s make this quick and easy, Why? because that’s the simple story of my life. I currently live in LA with a smaller kitchen than I’d like, therefore when I’m cooking, I’m in and out faster than you can say boo! Whats better than whipping up a quick soup.
I LOVE making soups who doesn’t? They’re full of flavour and nutrients and can be a great starter for dinner or a warm hearty main course.
As you know I’m a Cypriot baby, spending time in Cyprus made me really appreciate locally grown fruit. Cyprus is a small island, unlike America, about 1.16 million people between the north and the south. Being so few people, the south Cypriots aren’t a fan of imported fruits. For the most part, different fruits are available all year round.
Around October the Pomegranate fruit season begins, we love tossing them in a salad or squeezing them into juice. My love for pomegranate started young, so for my Valentines day recipe today, I’m going to show you how I make a butternut squash and pomegranate soup.
For the soup base:
- 1 Medium Butternut Squash
- 1 Cup of Cashew Yogurt (optional coconut milk I wanted to try something different)
- 1 Shallot
- 1 tbs of Himalayan Salt (as table salt is gross and so 2015)
- 1 tbs Smoke Paprika (I’m greek we put Paprika on everything)
- 1 tbs Ground Cumin
- 1/2 tbs Fennugreek (Great for breastfeeding mothers)
- 1/2 Ginger (It’s winter stock up)
For the Garnish:
- 2 sprigs of Parsley
- 2 tbs Pomegranate seed
- A Drizzle of cashew yogurt.
Now when I have a little extra time, I prefer to bake these bad boys. When I’m in a rush, I find it much quicker saute and simmer them.
I start by battling the skin off with a big kitchen knife, you may have a peeler stronger then mine. RIP peeler, you were good to me!
The easiest way that I found to approach this, is by cutting the butternut squash in half vertically and then cutting those in half horizontally. Then I cut the skin off, almost as I am peeling it. However my peeler wasn’t strong enough for the task! Once cut in half scrap all the seeds out and cut into cubes. Then dice the shallot.
Take a fairly large pan, on a low heat and add a pinch of salt and a tablespoon of olive oil, warm the pan up and then toss in your butternut squash and shallot. Sautee for 5-8mins, ideally you’d like the shallots to look translucent.
Then add all your spices, followed by 3-4 cups of water, I use water but you can use a vegetable broth (I personally don’t like all the extra added ingredients they use, so unless I make my own, I use water) Put the lid on, bring to a boil, then take it down to a medium heat, where it’ll simmer for 20-25 mins.
Depending on the size of your blender add the butternut squash into the blender with a cup of cashew yogurt and blend until desired. I like my soups thick, however, if you prefer them to be more a liquid consistency, add the broth from the pan and blend until desired consistency is achieved.
Prep your garnishes.
Pick your pretty little Instagram bowls, sprinkle some pomegranate and a few parsley leaves, leave a little note.
I recommend eating whilst hot.