It’s getting pretty cold in Nairobi and soup is one of those things to help keep the cold away. It’s funny that I hardly make soup despite the recipe being pretty simple. So the other day my friend Rachael chats me up on gtalk asking for a recipe for butternut squash and a few days later I decide to make some.
1 medium sized butternut squash peeled, seeded and cubed
3 medium sized carrots cubed
1 red apple peeled, cored and cubed
1 medium onion chopped
3 cloves garlic sliced
1 inch of ginger chopped
1 cup chicken stock
2 cups water
1 tablespoon vegetable oil
Salt and Pepper to taste
As I have said making soup is pretty easy. In a saucepan heat the vegetable oil and fry the onions, garlic and ginger. Let them cook down for a few minutes.
Throw in the butternut, carrots and apples. Stir them and cover to cook for a few minutes. You may be wondering why I added in an apple but after reading various soup recipes with apples added in so I decided to try it out 🙂
Add the liquid.
The chicken stock I used was from the water I had poached the chicken for these quesadillas and since it had seasoning I didn’t need to season my soup. Cover and let the soup simmer until the squash is tender. This will take about 30 minutes.
Once cooked pour the soup in a blender or food processor. Ensure to cover the blender since the soup is hot.
Pulse it until pureed. At this point check for seasoning and adjust accordingly.
Serve in a soup bowl, garnish with some fresh coriander. I didn’t have some so I sprinkled over some dried parsley.
Enjoy with some bread rolls and remember to keep warm.
According to hubby the soup was beyond awesome. I loved it, I’ll definitely make it again.