Roasted Butternut Squash Soup

Autumn is second spring where every leaf is a flower-Albert Camus

Hello autumn!! Get ready for golden leaves, crisp air, sweaters and boots. Get ready to warm up your home, light the scented candles and coziness.

Butternut squash also known as butternut pumpkin is a winter must have- it is sweet, nutty and has beautiful yellowish orange colour (like autumn leaves). To tell you the truth, I saw this squash many times in the market and stores but never ever brought it. After a lot of nagging by Mr. Husband I had to pick this up.

The decision that I need to make soup out of it was mutual and quick, after all the novelty of the numb fingers and the comfort of soup are basic requirements in the fall. To bring the best outcome in the soup I always prefer roasting some elements,  roasted tomato garlic soup was peppery and aromatic; or the roasted bell pepper basil soup that I posted was mildly sweet with strong flavours. And not to forget the makeover of old tomato soup which was infused with roasted chilli.

Roasting-my favourite thing in the kitchen. The fact is, when you roast any fruit or vegetable, it releases its own juice and fragrant due to which the overall profile value intensifies. Also, after roasting you are left with strong smoked burnt flavour which is so sharp and intelligent that you will be hooked forever. So as you must have guessed, I did roast the butternut squash-I don’t want to break the tradition ;)

Black pepper, olive oil and little salt was all what I mingled while roasting-oh the house smelt amazing! Later I discard the skin and I was left with smoked and juicy flesh which was then slow cooked for some time with yogurt, lime and cream. A hint of garam massala gives the perfect climax to this soup-soooo Indian!! Serve on a rainy lazy day, or cold winter night with bits of roughly broken toasted bread. Do make this and you thank me later ;-)

Ingredients:

1/2 kg butternut squash

2 tablespoons olive oil

1/2 teaspoon salt

4-5 whole black peppercorns

2 tablespoons yogurt

1 tablespoon limejuice

2 tablespoons cream

1 teaspoon sugar

1/2 teaspoon garam massala powder

Pinch red chilli flakes

Method:

Preheat the oven at 200C. Line a baking tray with foil.

Remove the seeds and in a bowl chop the butternut squash into big chunks. Drizzle olive oil, salt and black peppercorns on it. Mix well.

Spread this mixture over the lined tray. Put in oven and cook till 10-15 minutes. The skin of the squash will shrink and flesh will become soft. Let it cool.

Discard the skin and peel the flesh. Heat a heavy bottom pan on slow heat.  Add 2 cups of water and let it simmer.

To it add roasted squash and all the remaining ingredients. Mix and mash the squash with the back of the spoon. Taste and add little salt.

Cover and cook for 10 minutes, mixing in between.

Let it cool down and blend it in the mixer to smooth paste.

Boil before serving.

Notes:

This serves 2 people.

You can also follow the same recipe for pumpkin.

This is spicy and has Indian flavours. You can omit garam massala and add oregano and basil.

Serving suggestions:

Serve with croutons or toasted bread.

You can also serve the soup with crackers or soup sticks.

If you don’t want to serve with bread, throw in some boiled pasta or corn in the soup.