Warm spicy butternut soup for those rainy days…. I make this soup with my homemade bread on days when the sun is gone and the rain monkey has brought the clouds to play with. Each time I make the recipe there is a new flavour as each butternut is different coming from different parts of the world. This year Sinead and I planted our own butternut plants – they are currently in the garden with beautiful butternuts waiting for a few more sunny days and then we can harvest them. We are looking forward to tasting our homegrown butternuts.
- 1tbs olive oil
- 1 x onion
- 1tsp kosher fine salt
- 1tsp pumpkin spice
- 1 x butternut
- 1 x apple
In a large heavy bottom saucepan drizzle your olive oil and salt in the base. Peel and chop your onion into small pieces. Add them your pot and give them a stir coating them with oil. Gently warm them up letting them cook gently until translucent.
While the onions are cooking, peel and chop your butternut, scooping out the pips and separating them from the flesh to roast later.
Add the pumpkin spice and give the mixture a stir coating the onions. Add your butternut to your soft onions and give them stir.
Peel, core and chop your apple and add to your butternut, giving the them a stir.
Add enough hot water with 1tbs of stock to cover the butternut mixture.
Cook gently for 20 – 25 minutes.
While your soup is cooking.
Heat the oven 180º C. Place the seeds on a roasting pan and place them in the oven for approximately 5 min – not even that as they can burn easily. Take them out of the oven and let them cool until needed.
Check on your butternut soup to see if the butternut is soft as well as have a little taste to check if you need more flavour. Add more salt or pepper or spices or all to add more flavour if you want to.
Take off the stove top and using a blender or even just a fork mash or blend your soup. Some folk like smooth soup some like textured, you decide it is your soup.
Serve in warm bowls with roasted butternut seeds drizzled on top and some lovely bread.