Roasted Butternut Squash & Yam Soup
Fall/Autumn Special Soup Recipe
In Autumn, the grocery stores don’t have the usuals in the produce section. If you’re like me who prefers eating in-season vegetables and fruits this recipe is an amazing option to try. Fall vegetables with a fresh citrus tang to balance the sweetness of yam is what makes this recipe special. Roasting brings out the flavors of squash and lemon zest adds all the magic in this recipe.
Ingredients:
1 medium butternut squash, yields about 1 cup
2 medium yam, yields about 1/2 cup
2 1/2 tbsp butter
1 medium onion, about 3/4 cup, chopped
1/2 tsp ginger, peeled and finely grated
3 tbsp lemon juice
3/4 tsp lemon zest
salt and pepper to taste
2 cups chicken broth or water
2 tbsp fresh basil, chopped
1/4 cup roasted walnuts, chopped
2 tbsp yoghurt or kefir(optional)
Method:
Pre-heat oven at 350F.
Cut butternut squash and yam in half, discard seeds from the squash and place cut side down in a greased baking tray. Roast for 50mins.
In a sauce pan, gently sauté onions in butter on a low flame until translucent.
Once slightly cool, scoop out the flesh of the squash and yam and add to the sauce pan.
Add in the broth if using or 2 cups of water and season with salt and pepper.
Using an immersion blender or a simple blender, blend the contents of the sauce pan until smooth.
Transfer the blended soup back to the sauce pan and cook on a low-medium flame for 5mins.
Add lemon juice, lemon zest and ginger. Cover and cook for 10 more mins.
Serve warm with a garnish of 1/2 tbsp basil, 1 tbsp walnuts and 1/2 tbsp kefir in each serving. This recipe yields 4 servings.
