Butternut squash is delicious and has amazing health benefits. Moreover, it is economical, keeps well for weeks at room temperature. Versatile, can be used in sweet and savoury dishes. I prefer to roast the squash in the oven and puree the flesh for a rich, creamy, comforting soup. Can be prepared a day ahead, refrigerated and reheated. Easy, perfect as an appetizer for a party and one big squash can feed a crowd especially when served in elegant shot glasses. Moreover, it gives this vibrant coloured soup an appealing touch.
Choose a squash that is firm, heavy, unblemished with a matte exterior. One with a glossy skin indicates that it was picked early and won't be sweet as a mature squash. Store in a cool, dry place with ample ventilation. Do not refrigerate. The seeds are edible, eaten raw or roasted.
Butternut squash has many health benefits. Low in fat, rich in dietary fibre and improves digestion. Good source of potassium and reduces high blood pressure. Lowers bad cholesterol. Builds strong bones and promotes eye health. Its high vitamin A content enhances the hair and skin. Also, has anti-inflammatory properties.
Choose a squash that is firm, heavy, unblemished with a matte exterior. One with a glossy skin indicates that it was picked early and won't be sweet as a mature squash. Store in a cool, dry place with ample ventilation. Do not refrigerate. The seeds are edible, eaten raw or roasted.
Butternut squash has many health benefits. Low in fat, rich in dietary fibre and improves digestion. Good source of potassium and reduces high blood pressure. Lowers bad cholesterol. Builds strong bones and promotes eye health. Its high vitamin A content enhances the hair and skin. Also, has anti-inflammatory properties.
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Butternut Squash Soup Shooters
(Yield 2000 ml or 40 shooters)
Ingredients:
800 grams butternut squash
6 to 8 cups reserved chicken stock (see below)
1/8 or 1/4 teaspoon pepper powder
salt
Method:
Preheat oven to 400 F or 200 C.
Wash the squash and cut lengthwise into two halves. Line a baking sheet with aluminum foil. Brush the halves with some olive oil and place them flesh side down onto the sheet. Roast in the oven for 45 minutes to 1 hour or until tender when easily pierced with a fork.
Once warm to the touch, scoop out the flesh with a spoon in a blender jar. Add the reserved stock along with the vegetables (onion, carrot, ginger) and puree until smooth. Depending on the size of your blender, work in batches. (Note: Use amount of stock as required to achieve the right consistency.)
Strain the soup through a sieve into a pan. Bring to a boil, add pepper powder and salt.
Pour into shot glasses topped with choice of garnish (croutons or cream). Alternatively, the soup can be served in bowls.
Note:
Chicken Stock
Ingredients:
1 chicken backbone
1 onion (chopped)
1 bay leaf
1 carrot (chopped into small pieces)
1-inch ginger
8 cups water
Method:
Remove the skin from the backbone, trim off the fat and rinse. In a pan, add the chicken backbone with 8 cups of water, onion, bay leaf, carrot and ginger. Bring to a boil and then simmer for 30 minutes. Discard the scum, bay leaf and remove the chicken backbone. Reserve stock.
(Yield 2000 ml or 40 shooters)
Ingredients:
800 grams butternut squash
6 to 8 cups reserved chicken stock (see below)
1/8 or 1/4 teaspoon pepper powder
salt
Method:
Preheat oven to 400 F or 200 C.
Wash the squash and cut lengthwise into two halves. Line a baking sheet with aluminum foil. Brush the halves with some olive oil and place them flesh side down onto the sheet. Roast in the oven for 45 minutes to 1 hour or until tender when easily pierced with a fork.
Once warm to the touch, scoop out the flesh with a spoon in a blender jar. Add the reserved stock along with the vegetables (onion, carrot, ginger) and puree until smooth. Depending on the size of your blender, work in batches. (Note: Use amount of stock as required to achieve the right consistency.)
Strain the soup through a sieve into a pan. Bring to a boil, add pepper powder and salt.
Pour into shot glasses topped with choice of garnish (croutons or cream). Alternatively, the soup can be served in bowls.
Note:
- To enhance flavour, add a pinch of bouillon cube.
- If desired, add a pinch of sugar.
- Butternut squash is delicious on its own so I did not add either the bouillon cube nor the sugar.
Chicken Stock
Ingredients:
1 chicken backbone
1 onion (chopped)
1 bay leaf
1 carrot (chopped into small pieces)
1-inch ginger
8 cups water
Method:
Remove the skin from the backbone, trim off the fat and rinse. In a pan, add the chicken backbone with 8 cups of water, onion, bay leaf, carrot and ginger. Bring to a boil and then simmer for 30 minutes. Discard the scum, bay leaf and remove the chicken backbone. Reserve stock.
