No-Chop Butternut Soup

no chop butternut soup-2

No-Chop Butternut Soup

I just love the idea of putting the whole butternut in the oven to roast and soften into something manageable, rather than having to use all your muscle power to chop up the butternut for soup. I like to leave the skin on but get rid of the seeds before pureeing because I like the flavour of the skins but prefer to avoid the nutty texture of the seeds. If you prefer to use the whole butternut though, you can.

enough for: 3
takes: 70 minutes

1 butternut pumpkin (squash)
3 cups stock or water
1-2 tablespoons soy sauce
sour cream to serve

1. Preheat oven to 180C. Pop in the whole butternut and roast for about an hour or until it feels squishy when you touch it.

2. Halve the cooked butternut and scrape out the seeds and save them for snacks. Put the butternut flesh and skin, if you like, in a saucepan.

3. Add stock and some soy sauce and bring to the boil. Simmer for a few minutes.

4. Purée using a stick blender until as smooth as you fancy.

5. Taste and season with a little more soy if needed. Serve with sour cream or yoghurt.

Variations

vegan / dairy-free – serve with cashew sour cream. Soak raw cashews in water for about 8 hours. Drain, then process in a food processor with enough fresh water to make a purée. Season with a little salt and enough lemon juice to make it as tart as you feel like. OR use tahini instead.

short on time – replace butternut with 500g frozen peas. Or dice the pumpkin and simmer in stock until tender instead of roasting.

other veg – feel free to use sweet potato, any pumpkin or winter squash. Other root veg roasted whole like this also work well in soups. Try parsnip, carrots, beets, onions, turnip, swede (rutabaga) or a combo.

carnivore – add bacon!

spice – a little ground cumin or coriander can be nice. Or a pinch of cinnamon. Chilli also works well with the sweetness of the butternut.

herbs – try a little fresh thyme or some sage added with the stock.

Thai – add in a few tablespoons of red curry paste and replace some of the stock with a can of coconut cream.

carb lovers / more substantial – serve with crusty bread & butter.

paleo (gluten, grain + dairy-free) – use coconut cream.

Waste Avoidance Strategy


butternut pumpkin (squash)
– keeps in the fridge for months.

stock – freeze it.

soy sauce – pantry.

sour cream – keeps in the fridge for weeks. Best not to freeze.

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