Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.
Have you been staring at that big squash sitting on your counter without the slightest idea of what to do with it? How about a soul-satisfying squash soup that is as warming as it is flavourful? Packed full of fibre, and happy-inducing turmeric, this comforting soup a great make-ahead meal.
Reduced down, leftover soup can also wow as a surprisingly delicious pasta sauce for later in the week. Two meals, with one stone, so to speak.
Simple Squash Soup
- 1 medium-size butternut squash*
- 1 large onion
- 1 Tbsp fresh ginger, grated
- 1 tsp turmeric
- 2 cloves fresh garlic
- ½ cup white wine
- 10 cups water, or your favourite stock
- 1 Tbsp butter (optional)
- Vegetable oil
- Peel the squash and spoon out seeds
- Dice onion and squash into 1” chunks
- Lightly sauté onion and squash in a heavy-bottomed pot, 3-5 mins until lightly coloured
- Add ginger, garlic, turmeric, and butter, and sauté for 1 minute
- After 1 minute, deglaze the pot with white wine…let it sizzle and reduce down for 30 seconds, then add stock/water
- Bring the pot to a boil over med/high heat, and then drop to a simmer and cook until squash is tender (approximately 20 minutes)
- Puree soup using an immersion blender, and season to test
Savoury, crunchy garnishes are always a welcomed touch, try bread crumbs, pumpkin seeds, or even some crispy onions.
*butternut squash is easily substituted with approximately 1 kg of another squash or root vegetable. Try sweet potato soup and get crazy with a few tablespoons of peanut butter and some chili for an Ethiopian twist.