A summery butternut & pink apple soup
I know! Its a Christmas miracle! A new post on Whisking It… good gosh. For those of you who check back here regularly, I am sorry to have been such a disappointment the past 2 months. It is the crazy time of year, the silly season and I have been just swamped. But I am hoping this post makes up for it, it is a wonderful soup. Sustained me for like a week when I was too busy to cook anything new.
Although its made with a winter squash it is super summery and light and delicious.
The next few weeks are going to be quiet again, I am going away on Saturday, a much needed break ^_^ but I resolve to stop being such a lazy bum in the new year! I bought myself a pretty new Macbook Pro, which is a huge deal, the one I was using was coughing its last few breaths this year… It’s battery had swollen to the point that it couldnt connect to the power thingy, and I had to keep it plugged in to turn it on – but the plug itself was falling apart so badly that I had to prop it up using a (unplugged) heater so that the thing actually worked, AND on top of all that half the screen was dead/blue unless I stuck a little folded up piece of paper in between the screen and the screen casing to keep the whole screen on…. and even that was beginning to not work so I had to hold the one side of the screen with the one hand while typing with the other.
See. I mean who on earth would want to blog about anything in that situation?? ;)
But it is good to be back. Back in the kitchen. Back on the interwebs. Back in a sort of sane state knowing that my holiday is just around the corner! Phew.
Anyway enough about me, here is a wonderful recipe for you, maybe a starter for Christmas lunch even?
1 baked butternut
(I put the entire butternut in the oven the night before for 1.5 hours – but you can always buy the packet pieces and roast them on the day you make your soup)
olive oil for cooking
2 medium carrots
2 apples (I used pink apples – they are sweeter, but I am sure any colour will be great)
1 or 2 tsp cinnamon
1 or 2 tsp nutmeg
1 or 2 tsp ground cloves
1 or 2 tsp ginger
(the reason I say one OR two is because this part is all about taste… I mean how strong you want the flavours of your soup is up to you… but I found about a 1.5 teaspoons did the trick)
1 can coconut milk
1 cup water
I used a large pot to cook everything in.
Fry the onions in a bit of olive oil until soft and almost browned.
Chop up and add the carrots – fry for about 10 minutes.
Quarter & de-core your apples and toss them into the pot.
Add 1/4 of your can of coconut, cover and leave to boil for 15 minutes.
Scrape out and chop up the butternut.
Add the butternut,the rest of the coconut and the cup of water to the pot
Stir together and boil for another 15 minutes.
Transfer your soup contents to a smaller bowl and blend till smooth – I used a stick blender and just did it all at once. But some people prefer to do parts at a time transferring between 3 bowls, but I am far too lazy for that.
Put the blended ingredients back into your pot and cook/boil for about 10 minutes.
I served mine with a dash of coconut cream and some pumpkin seeds. Deeeee-lish!
Until next time ^_^