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Tag Archives: Butternut squash

Butternut Squash Hummus

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There is no denying that I sometimes really miss hummus! It used to be my go-to snack with carrot sticks. I must admit that while I was in Israel recently, I had some falafel and hummus! Shhh, don’t tell the Paleo police! My gut, however, really doesn’t miss pulses and did not feel so clever after my indulgence. I decided I needed to come up with a Paleo-friendly hummus recipe. This is so simple to make and really delicious. The sweetness of the butternut squash contrasts nicely with the tahini.

Butternut Squash Hummus
Ingredients:

1 butternut squash, deseeded, roasted, cooled and skinned
1 clove of garlic
Juice of half to one lemon (add to taste)
3 dessert spoons tahini
Salt
1 dessert spoon EVOO

Put all ingredients in a blender or food processor. Whizz until fully mixed and smooth.
That’s all there is to it!

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Thai Spiced Butternut Squash Soup

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I know I have posted a butternut squash soup recipe before, but this was too good not to share. The sweetness of the squash goes beautifully with the Thai curry spices and the creaminess of the coconut milk – a match made in heaven!

Thai Spiced Butternut Squash Soup (serves 8)
Ingredients:

2 butternut squashes, deseeded and quartered
1 pint chicken stock
1 litre water
1 onion, chopped
1 1/2 inch piece ginger, chopped
1 tbsp coconut oil
1 clove garlic, minced
2 kafir lime leaves
75g Thai green curry paste (I used Thai taste as it has no nasty ingredients!)
2 cans coconut milk

Roast squash in the oven at 180C for 1 hr.
In a large soup pan, sauté the onion in the coconut oil until soft. Add garlic and ginger and cook for a further minute or two.
Put squash, chicken stock, water and kafir lime leaves into the pan and bring to a simmer.
Fish out lime leaves and using a stick blender, blend until there are no lumps.
Stir in curry paste, add a little extra salt if needed (the curry paste is often quite salty), replace the lime leaves, add the coconut milk and bring the whole pot up to a simmer before serving.

Sticks to your ribs!

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All this freezing weather makes me want to curl up in front of a roaring fire with a mug or bowl of steaming soup! This easy-to-make soup is seriously satisfying and definitely feels like comfort food on a cold winter’s day.

Smokey Butternut Squash and Bacon Soup (serves 4)

Ingredients:

2 butternut squashes, quartered and deseeded
1 large red onion, chopped
2 cloves garlic, finely chopped
1 big glug EVOO
1 can coconut milk
2 tsp smoked paprika
500ml fresh chicken stock/ broth
6 rashers smoked bacon

Place squash on a lightly oiled baking tray and roast in oven at 180C for around 45 mins.
Sauté the onion and garlic in the EVOO in a large saucepan until tender.
When the squash is done, add to your onion and garlic along with the chicken stock. Blend (either in a blender or with a stick blender in the pan) into a thick purée.
Put the bacon in the oven or under the grill/ broiler for around 10 mins – make sure it is well-cooked but not burnt.
Add the coconut milk to the squash purée. Stir in the smoked paprika and season with salt and pepper.
When the bacon is done, cut into small pieces (I snipped it with scissors) directly into the soup.
Let the soup simmer (but don’t let it boil) for 5 minutes or longer if you can wait, to let the flavours infuse.
Serve with a little extra smoked paprika sprinkled on top.