Soup with smoky flavour.
I rarely cook using set recipes. I browse internet, read few recipes and then adopt few to my taste and preferences.
I experimented and this time used fresh cucumbers for vegetable stock in this recipe. I found it brought fresh taste to the dish, I will probably continue using fresh cucumbers in the future when cooking vegetable stock.
I also wanted to achieve some smoky taste for this soup thus I roasted butternut squash, onions and garlic cloves in the oven using high temperature and placing baking sheet rather low, closer to the bottom allowing vegetables somewhat burn a tiny bit. I also used paprika to add smokey flavour.
I assume this soup will be way more delicious if I used heavy cream, but since I am trying to eat healthy, I did not use any. However, feel free to add some heavy cream to increase the flavour.
1 small to medium butternut squash (peeled and seeded, cut into slices)
1/4 white onion
2-3 cloves of garlic
1 small cucumber
1 small zucchini
1 red (or any colour) pepper
juice of 1/4 of lemon
parmesan cheese or prosciutto slices
salt, pepper, spices of your liking
Sprinkle baking tray with olive oil, place slices butternut squash, garlic cloves and thickly sliced onion rings onto tray. Heat oven to 425F, place tray inside the oven. Bake for about 10-15 min, turn over all vegetables and bake for another 15 min or until well roasted.
In the mean time cut remaining vegetables into pieces, put into a cooking pot, add 2 cups of water, bring to boil, reduce heat and cook for about 8-10 minutes. Turn of the heat, add lemon juice, salt, pepper and other spices to your liking. Add roasted vegetables to the broth. Allow to cool.
Using hand blender, blend all ingredients together until pureed.
I serve this soup either with grated parmesan cheese or cut prosciutto. It all depends on everyone’s preference. I love cilantro thus always add it to my portion, however, any herbs will compliment this soup.
Check out my recipe for delicious Fish Chowder with Coconut Milk.