Butternut squash and red pepper soup with walnuts
Creamy ,luxurious, flavourful blend of healthy butternut squash, red pepper and walnuts. Perfect healthy soup bowl, for cozy fall evenings.
Ingredients
- 350 gms butternut squash
- 1 small red pepper
- 1/2 cup chopped walnuts
- 12-15 cloves garlic
- 1 small onion chopped roughly
- 2 tsp oil for cooking
- 1/2 cup water to steam butternut squash
- 5-7 whole peppers
- water/ vegetable stock adjust as per the consistency required
To serve butternut squash and red pepper soup with walnuts
- freshly ground pepper as per taste
- 1/2 tsp cayenne pepper (or paprika)
- few drops Extra virgin olive oil (EVOO) for garnishing
- fresh watercress / parsley/coriander for garnishing
- few chopped walnuts for garnishing
Instructions
Roasting garlic
- On a hobSeparate the garlic pods, and without removing the outer skin, toast these on an iron pan for 8-10 minutes, till the skin starts turning black.
- In an oven Use whole garlic or separate the garlic pods, and without removing the outer skin, keep them on a tray in a preheated oven at around 190-200 degrees centigrade. If using a whole garlic pod, cut the pod from top, add some olive oil and then cook in the oven.
- Let the garlic cook for about 10 minutes, till the outer skin starts turning black.
- Squeeze the garlic flesh and use .
Roasting red pepper
- To roast the red pepper wash it and rub some oil on a red pepper .
- Cook in the oven at around 190-200 degrees centigrade for 15-20 minutes, till the outer skin starts shrivelling.
- Once cooked , keep aside and let the red pepper cool.Once cool, remove the seeds ,peel the skin off the red pepper, and keep the flesh to be used in the soup.
Cooking instructions for soup
- Heat a little oil in pan. Add pealed roasted garlic cloves (or fresh ), sautè for a minute. Add chopped onions, and again sautè.
- Now add roughly cut butternut squash slices, a few whole peppercorns, a little salt. Mix everything well. Add a little water.Cover and let cook for 15 minutes, till the butternut squash slices become tender.
- Once done, let it cool.
- Add walnuts, in butternut squash mix, and stir well.
- Put everything is grinder, add a little salt and grind to a fine puree.
- Now in a pan, add a few drops of oil, and add chopped roasted garlic. Sauté for a minute and add butternut squash puree. Mix well,
- Add water (or vegetable stock), adjust as per the consistency you like .Bring to a boil. Adjust seasoning as per taste. Add a little cayenne pepper(or paprika), freshly ground pepper.
- Pour in soup bowls, top with a dollop of sour cream(or fresh cream), evoo , chopped walnuts and watercress. Serve hot, with a side of crusty bread, garlic breads, mini cheese bruschetta, toasted and buttered ciabatta , or even a simple cheese toast.
Notes
If you are using roasted garlic, you can follow the below steps-