Hi lovelies it’s been awhile since I posted I knowww . So the thing is I attend ICGC and it’s our annual Spiritual Emphasis month ( now rebranded to be #40DaysofPower ) and it’s been quite a bit of challenge having to create incredible recipes for the blog and sticking to the corporate fast. So I have had to be creative with my recipes for when breaking a spiritual fast. It’s been soups, salads, fish , fruit salads etc. My creative chef’s hat is on!
Yesterday it was this incredibly sunny yellow goodness-packing super-nutrients delivering butternut squash and carrot soup guaranteed to enhance your life! No hype! It’s comforting and so flavourful. I think I have described it enough 🤣.
Butternut squash is surprisingly very available in Ghanaian markets and at GHC8 you can get a large sized squash but make sure you tell the vegetable seller you want to buy pumpkin. I don’t know where that came from though. Most of the major supermarkets like ShopRite have packaged pre-cubed butternut squash on the vegetable aisle. Butternut squash has quite a tough exterior to cut through even in the ripened stage so if you want to avoid the sweat of cutting and cubing, then grab the store version.
I make intentional food choices by deliberately looking out for strong coloured vegetables and fruits to steal all the incredible nutrients not available in others. Butternut squash decreases the risk of obesity, diabetes, heart disease, and overall mortality. Who wouldn’t want to live healthier and longer 😁😁😁. The carrots added that perfect touch of vitamin D and all the goodness of antioxidants.
My recipe was simple, all natural and made use of spices like curry and fresh thyme. Yeah, I got thyme..i mean ⏰. Time to cook up! Happy cooking!
First things first is to cut up ’em carrots and butternut squash. Cubing them cooks them faster.
Caramelise onions in vegetable oil for 5 minutes till opaque. Next add in the sliced garlic.
Smell that aroma. Mmmmm….wu ti scent no? 😂
Fresh ginger is a must for this recipe, so in goes our sliced fresh ginger root.
*P.S the size of my hands have been magnified. Ignore it 🤪*
Sprinkle on the cayenne flakes just as the onions is turning a golden brown ( not black oh!)
See! Not black.
Our stars of the show go in next. The butternut squash and carrots go in to cook for 5 minutes. Don’t they look so perfect together? So colourful and carefree! Add Thyme for that earthy beautiful flavour which only Thyme can give.
Pour in the chicken stock and cover with lid for the next 20 minutes. Lower heat slightly to Gas mark 2.
After 20 minutes, puree the vegetables with an immersion blender and serve
hawt hot ! Garnish with chopped cilantro, sesame seeds, bacon bits or whatever catches your fancy.
Best enjoyed on it’s own as an early dinner or slurped up with a bit of bread. I think I was a bit too exuberant and ended up making a grilled beef patty sandwich 🙈.
You absolutely don’t have to be like me. Just have the soup on it’s own.
butternut squash & carrot soup
I hope you have savoured every bit of this recipe as much as I enjoyed licking the ladle after dishing out the food. Hihihi! Please do share your experience cooking with butternut squash if you have any. I would love to read from you!
- 2 Cups of Butternut Squash cut & cubed
- 1 Large Red Onion sliced
- 2 Large Carrots in big chunks
- 3 Cloves of Garlic
- 1 Fresh Ginger root slices
- 2 Teaspoon Curry powder
- 1 Teaspoon Cayenne Flakes
- 2 Cups of Chicken Broth
- Fresh Thyme
- Caramelize onions and garlic together in half-cup vegetable oil over slightly low heat. Stir till onions are golden brown.
- Add in sliced ginger roots to cook with onion and garlic mix.
- Sprinkle the cayenne flakes on and stir through.
- Pour out cubed butternut squash and carrots into the spicy mix. Allow to cook for five minutes till squash is slightly soft around the edges and carrots are slightly tender as well.
- Gently pour in chicken stock and give it a good stir. Cover with saucepan lid.
- Allow vegetables to cook for 20 minutes over medium-heat. Check for done-ness. Butternut squash will be very soft, same for the carrots.
- Using an immersion blender, puree the cooked vegetables and stock soup to smoothness.
- Pour out into soup bowls.
- Enjoy hot!