No Fuss Creamy Butternut Soup
I don't know about where you are but here in Belgium it is absolutely freezing. Or rather, more freezing than we are used to it being ;)
I work from home and because I don't move as much as when I worked in an office, I tend to eat a lot less seeing as I need less energy. So soup for lunch is often perfect! I love it with a side of toast or garlic mushrooms on toast.
I have a no fuss butternut recipe for you which calls for a spice mix called mélange du trappeur. You can find it here but I am sure you can buy it at any good spice store.
Just for fun I also topped my soup with smoked, grilled crickets and thy go so well with this! but obviously that is optional ;)
What do you need?
- 1 small butternut, peeled and cubed in 1inch cubes
- 1 cube of your preferred stock
- 1 red onion, peeled and quartered
- 4 cloves of garlic, whole and unpeeled
- 1 tbsp of mélange du trappeur. If you can't find it, you can add a mix of coriander powder, sugar and salt instead.
- 1/2 tbsp of smoked paprika powder
- olive oil
- 1L of boiling water
- 50ml cream
- dried chili flakes, as much as you can tolerate. For me 1 tsp is enough to give my soup a little kick
What do you need to do?
Pre-heat your oven to 200°C. Peel and cube the butternut and place them on a roasting tin. Add the red onion and whole, unpeeled garlic cloves. Sprinkle with the spice mix, smoked paprika powder and some salt. Don't use too much salt as the stock cube will also add saltiness.
Add a couple of glugs of olive oil and make sure everything is evenly coated. Pop in the oven. Roast for about 30minutes or until the butternut is tender.
When the butternut is done, remove the garlic, place the butternut and onions into your favourite soup pot and add the water and stock cube. Peel the garlic and add to the rest. Leave to simmer for about 10 to 15 minutes. When done, blend and add the cream.
Season more if needed, definitely add some pepper and get ready to colour your life butternutty!