The hot soup season is definitely in. With temperatures dipping, wrapping ones hands around a bowl of warm soup is what one craves for.
I love roasting vegetables in my oven….the aromas that emanate from it, along with the sizzling is to die for. It fills the house with a sense of warmth…makes me feel very happy and contented. And, later on, serving them to the family and seeing the smiles around, takes everything to great heights.
I am going to write about two wonderful soups that we enjoyed recently. Both of them are cooked in entirely different ways, the only common thing between them is the butternut squash.
Soup 1- Roasted butternut squash, peppers and leek soup
1/2 of a medium sized butternut squash, the seeds scooped and chopped
2 bell peppers( I used red and orange), the insides scooped and chopped
2 tblsp +1 tsp of extra virgin olive oil
3 cloves of garlic, peeled and smashed
salt and freshly ground pepper to taste
1 tsp (more or less) crushed red chillies
2 tblsp dried oregano
1 leek, chopped
3 and 1/2 C of stock
- Pre heat the oven at 250 deg C.
- Place the bell peppers, squash, garlic, chilli, oregano and season with salt and freshly ground pepper.Drizzle the 2 tblsp of oil over it and toss well.
- Place the tray on the top rack of the pre heated oven and bake til the the flesh of the squash is soft ( test with a knife) and the peppers are slightly charred.
- Peel the peppers and the squash.
- Heat the 1 tblsp of oil and cook the leek till soft.
- Puree the peppers and squash. Add the leeks to the food processor along with the puree and pulse again. The leeks do not need to be pureed.
- Transfer the mixture to a pan and mix in the stock.
- Place the pan over heat and check the seasoning. Simmer, stirring constantly, for a few minutes, till the soup thickens.
- Serve hot.
This tasted very good . I even made a batch of these savoury scones to go with the soup.
Soup 2-Split red lentils and butternut squash soup.
Split red lentils are a very major part of our diet. The container is very rarely empty. I make it ever so often. It does not to be dressed up a lot and gets full marks in the taste department.We have it with rice, rotis, parathas, and also on it’s own with plenty of vegetables thrown in. I have posted the recipe for this dal earlier which can be found here.
The only changes that I made in this particular version, is that I added only butternut squash, which was cut up in small pieces, so that it was soft enough to be broken down with the back of a ladle. I also added an inch of ginger, and 3-4 cloves of garlic, finely chopped. The coriander was also there. I also added a teaspoon of ghee in the end (add a dash of lemon in the summer).Garnished with some crushed red chillies and freshly ground pepper, and we were ready to slurp !