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Butternut squash & cauliflower soup
Feb. 1st, 2009 12:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yadyOriginally posted on LiveJournal
I mentioned this on #afp and was told by Arwen to post it here, so, here we go...
Everything in this recipe is approximate, as I was just going along with what I happened to have.
Ingredients (for 4 to 6 normal or 2 to 3 huge bowls):
1 smallish or 1/2 large butternut squash
About the same amount of cauliflower florets
4 cloves of garlic, unpeeled
1 2 cm piece of ginger, peeled and grated
1 teaspoon of garam massala
1 teaspoon of ras el hanout or curry powder
1 1/2 teaspoon of stock powder (or use vegetable or chicken stock instead of water)
Maple syrup or honey (optional)
Milk (optional)
Greek yoghurt (optional, for serving)
Bread of some sort (optional, for serving)
Equipment:
Pan
Oven
Shallow oven dish
Blender
Garlic grater, if you have it (for grating the ginger)
Knife
Thing to stir with
Cut the squash into quarters, halve if those are very large. Deseed the parts, but don't peel yet. Place in a shallow oven dish, skin side down, with the unpeeled garlic cloves in between them. Put dish in oven at 250 degrees for 15 minutes.
In the mean time, wash the cauliflower, put it in a pan, just about cover the florets with water and add stock powder (or cover with stock and omit stock powder). Cover with a lid, and put on the stove to cook. Leave simmering while you deal with the squash and garlic.
Take the dish of squash and garlic out of the oven. Carefully remove the skin from the squash, cut into 2 cm/1 inch dice and place in blender. Peel garlic (which will now be quite soft) and add to blender. Add ginger to blender, too. Then take the cauliflower off the heat, divide cooked florets into smaller pieces if necessary, and add those to the blender too, as well as the cooking liquid.
Start gently, but once it gets going, turn the blender to high and blend like that for a minute. I assume that if you don't have a blender you can put things into, an immersion blender will do fine, just add all the other ingredients to the pan with the cauliflower.
Return the blended mass to the pan. Stir in the spices. Bring back to boil. If the soup is too thick for your liking, add some more water or stock, or possibly some milk (turn the heat off befor adding milk, though, or it might curdle). Also taste it, if you think it should be a little sweeter, add a teaspoon of honey or maple syrup. (I did none of these things this time around).
If you like, serve with a good dollop of Greek yoghurt on top and some bread (I had mine with toast) on the side.
I mentioned this on #afp and was told by Arwen to post it here, so, here we go...
Everything in this recipe is approximate, as I was just going along with what I happened to have.
Ingredients (for 4 to 6 normal or 2 to 3 huge bowls):
1 smallish or 1/2 large butternut squash
About the same amount of cauliflower florets
4 cloves of garlic, unpeeled
1 2 cm piece of ginger, peeled and grated
1 teaspoon of garam massala
1 teaspoon of ras el hanout or curry powder
1 1/2 teaspoon of stock powder (or use vegetable or chicken stock instead of water)
Maple syrup or honey (optional)
Milk (optional)
Greek yoghurt (optional, for serving)
Bread of some sort (optional, for serving)
Equipment:
Pan
Oven
Shallow oven dish
Blender
Garlic grater, if you have it (for grating the ginger)
Knife
Thing to stir with
Cut the squash into quarters, halve if those are very large. Deseed the parts, but don't peel yet. Place in a shallow oven dish, skin side down, with the unpeeled garlic cloves in between them. Put dish in oven at 250 degrees for 15 minutes.
In the mean time, wash the cauliflower, put it in a pan, just about cover the florets with water and add stock powder (or cover with stock and omit stock powder). Cover with a lid, and put on the stove to cook. Leave simmering while you deal with the squash and garlic.
Take the dish of squash and garlic out of the oven. Carefully remove the skin from the squash, cut into 2 cm/1 inch dice and place in blender. Peel garlic (which will now be quite soft) and add to blender. Add ginger to blender, too. Then take the cauliflower off the heat, divide cooked florets into smaller pieces if necessary, and add those to the blender too, as well as the cooking liquid.
Start gently, but once it gets going, turn the blender to high and blend like that for a minute. I assume that if you don't have a blender you can put things into, an immersion blender will do fine, just add all the other ingredients to the pan with the cauliflower.
Return the blended mass to the pan. Stir in the spices. Bring back to boil. If the soup is too thick for your liking, add some more water or stock, or possibly some milk (turn the heat off befor adding milk, though, or it might curdle). Also taste it, if you think it should be a little sweeter, add a teaspoon of honey or maple syrup. (I did none of these things this time around).
If you like, serve with a good dollop of Greek yoghurt on top and some bread (I had mine with toast) on the side.
