Before I moved to England I had never really eaten Butternut Squash. It’s not staple of the Filipino diet nor is it the main ingredient of many German recipes. The first time I attempted to cook with it was a disaster. It took me ages to scoop out the flesh with a spoon and by the time I finished I had eaten a pizza and the kitchen looked like the result of a butternut squash explosion.
I stayed clear of any recipes involving butternut squash for a long time, until somebody gave me this great tip on how to peal butternut squash. Now I just stab it with a long knife couple of times, rub some olive oil into it and place it into the hot oven (about 200 degrees celsius) for about 20 minutes. Once its cooled down, the flesh is very soft and you can peel the skin off with your hands!
This recipe is great for a cold winter evening. Also good for my January diet. Low in calories (86 kcal per 200gr) and high in Vitamin B6 and carotene its a great guilt free indulgence.
The Lebanese spice in this soup blends in well rich creamy flavor of the squash and I served it will some lamb pittas. (recipe to come soon).
Lebanese Spiced Butternut Squash Soup Recipe
Serves 4 as a main course
1 chopped onion
2 cloves of crushed garlic
1 butternut squashed, roasted, peeled and deseeded
3 seeds from a cardamon pod crushed
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp all spice
1.5 ml vegetable or chicken stock
salt and pepper to taste
1. Head oil in a sauce pan and fry the onion, garlic, carrots for about 10 – 15 minutes on a low heat.
2. Add the butternut squash and spices and cook for a couple of minutes to brown the spices
3. Pour in the stock and cook for about 20 minutes.
4. Remove from the heat and puree the soup with a hand-held blender until it has the desired consistency.
5. Return it to the heat and add salt and pepper to taste.
6. Before serving drizzle with tahini and serve warm.
Source: adapted from Comptoir Libanais, Pumpkin Soup