You know Fall’s here when you’re hit with a chilly blast to the face whenever you leave your home and you’re greeted with pumpkins at the supermarket’s entrance. And what better way to warm up, than to have a bowl of warm, hearty soup?
This recipe is labelled Butternut Squash Soup, because that’s what I used but honestly, you can use pumpkin if you so please. They taste the same in my honest opinion.I customized the soup to my liking, since I wasn’t feeling well, I wanted that extra punch of pepper and cayenne pepper to come through and I love,love cilantro so I added it in, but feel free to remove those if you’re looking for more of a traditional butternut squash soup.
Be sure to pick a butternut squash that’s ripe. A ripe butternut squash should be beige all over, the darker the shade, the better. The skin should be matte, not shiny, and free of cuts and blemishes.
1. Put a pot of water onto the stove and set it to high to begin boiling, sprinkle a teaspoon of salt in.
2. Cut up the butternut squash and chop it into smaller chunks to make it quicker to boil them through. Be sure to remove the skin.
1. Once the water’s boiling and you’re done de-seeding and cutting the butternut squash, put them into the pot of boiling water.
2. Let it cook through until it’s soft. I set a timer for 18 minutes, allowing time for the butternut squash to tenderize.
3. Once they’re done, pour the water out and put the butternut squash into a blender and pour in a bit of milk.
4. Add in the salt, pepper (optional: cilantro, cayenne pepper) and blend.
5. Remove from the blender and pour it back into the pot, add 1 cup of milk and let it reduce on medium-low for about 3 minutes.
Did you make this recipe? Please let me know how it turned out for you!Leave a comment below or share a photo on Instagram and tag me at @pixelrecipes.