Josh decided to buy a massive butternut pumpkin (that’s what they call butternut squash in Australia). He has a slight obsession with it and we buy it pretty often, but I don’t mind. It’s so delicious! It’s also a great source of fibre, vitamin C, manganese, magnesium, and potassium, vitamin A and vitamin E, and rich in phytonutrients and antioxidants.
We usually cut it into cubes and fry them up with some other veggies and put it on pasta or quinoa, but now that the weather has cooled (we’re headed into winter in Australia) we decided that it was perfect timing to make butternut pumpkin soup.
It’s very simple and delicious! You guys will love it.
What you need:
One butternut pumpkin
Vegetable stock or bouillon cubes
6 cups of water
1. Chop up the pumpkin into small cubes (smaller is better because they’ll soften more quickly) and put them in a large pot
2. Add the 6 cups of water and the equivalent vegetable stock/cubes (I used the powder form and on the label it says to add one tablespoon/cup of water. If you’re using liquid stock, use that instead of water)
3. Bring to a boil and let simmer for about 20 minutes (or until you can easily squish/cut through a cube of pumpkin with a wooden spoon)
4. Depending on how thick you want your soup, there are two options for this step. If you want a super crazy thick soup (like mashed-potato style) then drain all the remaining liquid. We did this and it turned out delicious but not very soup-like. If you’d like it a little more soup-y, leave the water in there.
5. Start blending with a hand-blender. You can leave it int he pot or transfer it to a large bowl. If you’re worried about scratching your pot, I’d recommend transferring to a durable bowl.
6. When it starts to look soup-like, start sprinkling in the salt, pepper and spices according yo your taste. I just sprinkled some and blended it in, tasted it and added more. It’s best to add small amounts at a time if you are unsure because you can always add more.
Fini! Bon Appetit.