INGREDIENTS:
- 1 medium butternut squash
- 1 onion
- 1 red kapia pepper ( you can use bell pepper as well )
- 1 large carrot
- 6 tablespoon olive oil ( or you can use any type of oil you have )
- 1 tablespoon dried rosemary
- 1 teaspoon dust coriander
- 1 teaspoon dried garlic dust
- 1 tablespoon salt
- 2 teaspoons dried pepper
PREPARATION
Preheat the oven to 200 degrees Celsius ( 392 degrees Fahrenheit )
Cut the butternut squash in half ( vertical ) and peel off its skin with a y-peeler or a knife. Clean its seeds with a spoon.
Cut the 2 parts of butternut squash into cubes ( 3 cm length appx )
Transfer the cubes to an oven pan and add salt, pepper, and 3 tablespoons of olive oil. Mix it well with your hands so the condiments will blend well with the butternut squash
Bake it for 30 minutes
While the butternut squash is baking we are going to prepare the rest of the veggies. Cut in pieces the onion, kapia pepper, and carrot. To a heated pot add 3 tablespoons of olive oil and the onion. Let it fry till it gets transparent. Then add the rest of the veggies and let them all fry for 3 minutes.
Add the condiments ( rosemary, coriander, garlic dust, pepper dust )
Mix it a little bit ( 1 minute )
Add the water - 1.5 liters ( in my recipe I used 2 liter because i like it more liquid, but if you want it thick, 1.5 liters should be enough )
Add the salt
Put the lid and let it boil for 15 minutes
Take the butternut squash out after it has cooked for 30 minutes in the oven. Let them sit out until the rest of the veggies are ready.
Add the butternut squash cubes to the rest of the soup and mix it with a vertical blender )
That's it!
For the decoration of the soup ( as you can see in the presentation photo ) I used roasted chickpeas, pumpkin seeds, hulled hemp seeds, and chili flakes.
*Notes:
You can add different condiments depending on your preferences. If the soup is not thick enough you can add a boiled potato.
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