Butternut Squash Soup

Butternut Squash Soup

-1 medium butternut squash, peeled,  chopped and seeds removed

-2 leeks washed well and diced

-2 tablespoons olive oil

-2 ribs of celery chopped

-3 potatoes peeled and diced

-3 medium carrots peeled and sliced

-1 teaspoon herbs de Provence

-1 tablespoon chili powder

-salt and pepper to taste

-1 can of diced herbed tomatoes

-900ml of broth

In a large sauce pot on medium heat add leeks and oil.  When soft add the butternut squash, the potatoes, celery, carrots, broth and spices.  Allow to cook until all ingredients are soft, about 30 minutes.  Then add the can of tomatoes and allow to simmer for 30 minutes.  I topped each bowl with fresh pepper and parmesan cheese.

This soup freezes well.

Sesame Butternut Squash Soup with Orange and Coconut Milk

I love the autumn, it is a time of year to be eating squash, stews and soup.  This soup is hearty, delicious and fills your home with lovely scent.  I know this is the second orange soup, but it is also that time of year to catch colds.  My full time job is as a nurse and I am always mindful of this time of year.  The flavours of squash and orange compliment each other, then top with sesame seeds to add depth to the dish.

Sesame Butternut Squash Soup with Orange and Coconut  Milk

-1 tablespoon sesame oil
-2 onions chopped
-1 medium butternut squash
-900ml of veggie broth
-1 teaspoon fresh grated ginger
-zest and juice on 1 orange
-1 can of coconut milk

roasted sesame seeds to top.

In a pot add oil and onions, on medium heat.  Allow to cook until soft, then add the butternut squash peeled, seeded and cut into chunks, and the veggie broth.  Allow to cook until it is soft, add the ginger and coconut milk, zest the orange and the juice.  Allow to simmer on low, purée until smooth and top with roasted sesame seeds.  It could be cooking in about an hour or left to simmer on low for a few hours.

I could smell the soup down the hallway in my apartment, so I like to let it simmer.

Sesame Peanut Butternut Squash Soup with Coconut Milk

Sesame Peanut Butternut Squash Soup with Coconut Milk

-1 tablespoon sesame oil
-3 onions chopped
-1 large butternut squash
-900 ml of veggie broth
-1 tablespoon soya sauce
-1 tablespoon yellow thai curry paste
-1 can coconut milk
-2 tablespoons peanut butter (natural peanut butter)
-1 teaspoon fresh ginger grated
-1 teaspoon brown sugar
-pepper

in a large pot add sesame oil, onions and cook until onions soft.  While the onions are cooking, peel and chop the butternut squash in small squares.  When the onions are soft add the butternut squash and allow to cook in the sesame oil/onion mixture for about 5 minutes.  Then add the vegetable broth, soya sauce, yellow Thai curry paste and bring to a boil.  When the squash is soft, add the coconut milk and ginger, brown sugar and peanut butter.  Allow to cook together and then either use a hand blender or regular blender until puréed.  Add pepper as per your own taste.  I like my soups to simmer all day, just adds the amazing smell throughout the house.

-sesame seeds black and regular toasted in a frying pan and top soup with them.