Comfort Food... Soup!!!

It has been quite cold lately...

The kids and I have spent our afternoons at home, playing in the sitting-room or watching tv. Although the garden looks so nice and there are still some flowers bloom, it's chilly out there, brrrr....

So, I thought: "It's now time for a hot, tasty soup... a butternut squash soup!", one of my favourite! 

It's a very easy soup to make. I love genuine and simple food. Beside, I won't have much time for elaborate recipes, lately... 

My two little monkeys require my full attention all the time... so it's not unusual for Conor and me to have a take away for dinner...

... But not tonight!

Tonight, I'm making 'Buttenut Squash Soup' for dinner! 

INGREDIENTS:

• A butternut squash

• 2 big carrots

• 1 medium onion

• 3 celery ribs

• olive oil

• salt

• black pepper

• 1 1/2 teaspoon of ground cumin

• 1/2 teaspoon of thyme

• 1/2 teaspoon of ground all spices

• 2 vegetable cubes

• 100ml double cream

PREPARATION:

Wash your butternut squash and then cut in half and clean from seeds and guts. Collect your seeds, if you want ... you can roast them later, as I did! 

Dice you butternut squash and the place on a tray. Before put it into a preheated oven, dust it with salt and half of a teaspoon of cumin. Roast the butternut squash for 15 minute at 180°C.

While your butternut squash is roasting, wash and peel your carrots, onion and celery ribs and cut them into pieces. Heat up a saucepan and add 3 full spoons of olive oil followed by cumin, all spices and a pinch of black pepper. Fry your spices for 10-15 seconds before adding the onion and then the carrots and celery pieces.

Stir your vegetables for 2-3 minutes and then add your roasted butternut squash. Let them cook together for 2-3 minutes on a medium heat and stir time to time. In the meantime, get some boiled water ready. Add the vegetable cubes to your vegetables before pouring hot boiled water. You need enough water to cover up all the vegetables. You can now add 1/2 teaspoon of thyme.

Cook the butternut squash, onion, carrot and celery for 30 minutes, or at least until your carrots are cooked through, on a low/medium heat. When all the vegetables are nice and cooked, let them rest for 5 to 10 minutes before blending your soup to a smooth and silky consistency. 

Reheat your saucepan on a very low heat and add the double cream. Stir your soup for a couple of minutes...

Your butternut squash soup is now ready!

I added a dust of paprika, a teaspoon of Parmigiano and a tear of olive oil... and of course, some roasted seeds!

DELICIOUS!