Pumpkins, Pumpkins, Pumpkins everywhere! It is fall and their is no way you can ignore the pumpkin anywhere at the moment. I love Pumkin, however I have never ever made anything with pumpkin. Have never baked or cooked with it until lately.
In the store the Butternut Squash was in sale, so I decided to buy one. I love a good creamy soup and looking online for some inspiration on what to do with my butternut squash, I decided I wanted to make a nice Butternut Squash Soup with Cayenne Cream!
In the store the Butternut Squash was in sale, so I decided to buy one. I love a good creamy soup and looking online for some inspiration on what to do with my butternut squash, I decided I wanted to make a nice Butternut Squash Soup with Cayenne Cream!
Ingredients
- 1 medium size butternut squash
- 1 sweet potato
- 1 liter (4 cups) of vegetable stock
- 50 gram (4 tbsp) unsalted butter
- 1 tbsp + ½tbsp cayenne powder
- 1/2 tsp ginger powder
- salt and peper
- 50 ml whipped cream
Let's Buzz in the Kitchen
1. Make your vegtable stock.
'I use vegtable stock block which you only have to add to boiling water. But you can do it however you like.'
2. Clean the butternut squash: Cut the squash in half. Get out the seeds with a spoon. Peel of the skin of the squash. Cut the squash small in little cubicles. Put it aside.
'In Holland we can the butternut squash 'flespompoen' which is roughly translated 'bottle pumpkin' because of the size of the squash.'
3. Peal the sweet potato and cut it in little cubicles. Put it aside.
4. Finely cut the red onion. Put it aside.
5. Put a large soup pan on the stove on a medium heat and melt the butter in the pan until it gets a brownish color.
6. Add the onion, 1 tbsp of cayenne powder and ginger powder to the pan. Leave this for about 4-5 minutes, but do not forget to stir once in a while. For you don't want the onion to burn.
7. After 5 minutes add the stock to the onion and some salt and pepper and leave this until the stock is boiling.
8. When the stock is boiling add the squash and potato's. Put the lid on the pan and let it boil and steam a bit. You don't want a full on boil, so you might want to turn down the stove to low-medium heat. Let this rest for 30 minutes, but again don't forget to stir every so often.
9. You know when the soup is ready if the squash is soft like butter when you cut into it. So after 30 minutes get some squash and potato out of the pan and see if the vegetables are ready.
10. Ready?
Using a blender: Put half of the soup in your blender and blend the soup completely. Take a clean pan and pour the blended soup into the clean pan. Then blend the other half of the soup and when blended pour it in with the first half.
Using a Immersion/stick blender: Just blend it in the pan.
'You do not want to put all the soup in the blender at once, you'll blender could probably not handel the amount of soup and your kitchen then will be full of squash. Maybe if you always wanted yellow spots on your wall? otherwise blend the soup in parts!'
11. Soup blended and all? If necessary you can heat up the soup again on a low heat, also taste if the soup needs some more pepper or salt.
12. Mix the whipped cream with 1/2 tbsp cayenne powder and whip it up until the cream is really thick.
13. Pour the soup in bowls and ad a nice spoon of whipped cayenne cream to the bowls.
'Eet Smakelijk'
1. Make your vegtable stock.
'I use vegtable stock block which you only have to add to boiling water. But you can do it however you like.'
2. Clean the butternut squash: Cut the squash in half. Get out the seeds with a spoon. Peel of the skin of the squash. Cut the squash small in little cubicles. Put it aside.
'In Holland we can the butternut squash 'flespompoen' which is roughly translated 'bottle pumpkin' because of the size of the squash.'
3. Peal the sweet potato and cut it in little cubicles. Put it aside.
4. Finely cut the red onion. Put it aside.
5. Put a large soup pan on the stove on a medium heat and melt the butter in the pan until it gets a brownish color.
6. Add the onion, 1 tbsp of cayenne powder and ginger powder to the pan. Leave this for about 4-5 minutes, but do not forget to stir once in a while. For you don't want the onion to burn.
7. After 5 minutes add the stock to the onion and some salt and pepper and leave this until the stock is boiling.
8. When the stock is boiling add the squash and potato's. Put the lid on the pan and let it boil and steam a bit. You don't want a full on boil, so you might want to turn down the stove to low-medium heat. Let this rest for 30 minutes, but again don't forget to stir every so often.
9. You know when the soup is ready if the squash is soft like butter when you cut into it. So after 30 minutes get some squash and potato out of the pan and see if the vegetables are ready.
10. Ready?
Using a blender: Put half of the soup in your blender and blend the soup completely. Take a clean pan and pour the blended soup into the clean pan. Then blend the other half of the soup and when blended pour it in with the first half.
Using a Immersion/stick blender: Just blend it in the pan.
'You do not want to put all the soup in the blender at once, you'll blender could probably not handel the amount of soup and your kitchen then will be full of squash. Maybe if you always wanted yellow spots on your wall? otherwise blend the soup in parts!'
11. Soup blended and all? If necessary you can heat up the soup again on a low heat, also taste if the soup needs some more pepper or salt.
12. Mix the whipped cream with 1/2 tbsp cayenne powder and whip it up until the cream is really thick.
13. Pour the soup in bowls and ad a nice spoon of whipped cayenne cream to the bowls.
'Eet Smakelijk'
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