BUTTERNUT SQUASH SOUP

“I will give you a new heart and put anew spirit within you; I will take the heart of stone out of your flesh and give you a heart of flesh.” (Ezekiel 36:26)

Cutting into a butternut reminds me of this verse. It’s tough, thick, pale yellow skin takes real effort to break through much like our own hearts before the Holy Spirit begins to work in us. On the outside, it’s hard and sometimes bruised , but once you get through, it reveals a soft, rich, and vibrant orange flesh. Just like how the Holy Spirit softens our hearts to receive the gospel, in amy sterious and far stronger manner than any kitchen knife.

This June, we’re turning this beautiful vegetable a comforting bowl of soup perfect for the cold weather and relaxing after a long day. It’s rich, creamy, and full of flavor with a touch of ginger, nutmeg, and pepper. While some just boil and mash it, I prefer roasting it to bring out its natural sweetness. Let’s get started!

Ingredients

1 large butternut (cut lengthwise and de-seed)

1 large onion (cubed)

1 large carrot (cubed)

2 bell peppers (cubed)

1 clove of garlic (chopped)

1 tsp fresh ginger (finely grated)

Pinch of nutmeg powder

Pinch of cayenne powder (optional)

Pinch of ground black pepper

Oil

Salt

Fresh coriander/parsley to garnish (optional)

Heavy cream (optional)

1L Vegetable / chicken stock (if you don’t have either, use plain water)

Method

1.       Preheat oven to 200 degrees C. Lightly oil the butternut squash and place skin side down. Roast for 20 minutes or until the squash is nicely charred (browned) .

2.       Set aside to cool. Once cooled, scoop out the flesh.

3.       Ina large soup pot, add 4 TBSP of oil and heat on medium-high heat. Add onion, carrot, bell peppers, garlic and ginger. Mix well for a minute or two or until lightly browned.

4.       Add the butternut squash flesh and stock (or water). Mix well and allow to boil for5 min.

5.       Pour content into a blender and blend until smooth. Pour back into your soup pot and season with salt, nutmeg, cayenne and pepper.

6.       Add1/2 cup heavy cream and simmer for a minute. (Optional)

7.       If too thick, add a little water/stock to correct consistency. Season with salt where necessary.

8.       Serve hot with bread and garnish with fresh herbs. Enjoy!!

Chef Tips

l  If you don’t have a blender, at step4, boil the butternut for slightly longer then use a  hand masher to blend the vegetables.

l If you like your soup spicy , add a little more cayenne pepper for more heat!

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