If you like creamy soups, feel free to have a look at this super simple and smooth tomato & mint creamy soup.
Makes: 3-4 servings Time: 15-20 min (+ 70 min bake+ cook) Difficulty: easy
1400 g (1 small-sized) butternut squash
a bit of vegetable oil
270 g (4 small-sized) onions
60 g (6 big-sized) garlic cloves
30 ml (2 Tbsp) vegetable oil
a pinch of salt
3 g (1 tsp) cumin seeds
3 allspice berries
a pinch or two chili flakes
1 low sodium vegetable bouillon cube
500 ml (2 cups) water
salt & pepper to taste
croutons or roasted squash seeds
good quality olive oil
Notes and tips:
1. Make sure that the vegetable bouillon cube is vegan. If possible opt for an organic one or make bouillon cubes yourself (recipe coming soon, stay tuned!).
2. To roast the butternut squash seeds, clean them very well, dry gently with a clean kitchen cloth, and mix with some vegetable oil. Add in some salt and your favorite spices (sweet paprika powder, smoked paprika powder,
onion powder, garlic powder, etc. Go crazy!) and add it into the baking tray alongside the butternut squash. Check on them after 30 minutes, if needed bake longer.
3. To make some homemade croutons just cube your favorite bread (can be a few days old bread too!) and toss in a bowl with some vegetable oil and your favorite seasoning. Cook on the pan until they become crunchy and you are all set!
4. If you want, you can peel the butternut squash before baking and toss the peels in vegetable oil and seasoning and bake them in the oven to get some peel chips.
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