Though we do not have any fall or autumn season here – it still doesn’t stop us from wanting to get in on the whole “autumn” mood and festivities. Autumn means that the weather is getting cooler and it’s always the best time to cook (and eat!) some hearty and good comfort food. Think soups, stews and hot drinks with ingredients like cinnamon, apples and pumpkin. I mean, what else screams Autumn more than pumpkin? Well, here we use squash instead but I think it’s just as good as pumpkin and there are a lot of great ways to incorporate it into “Autumn” themed dishes. Like our super simple squash soup. It’s yummy, it’s hearty and while our temperature may almost never drop below 20° – this recipe can still be great to make on rainy days or even when you really just want a good ‘ol bowl of soup. This recipe is also really easy – it has way less than ten ingredients! It’s pretty healthy too!
You will need some squash, olive oil, garlic, chicken stock, some salt, pepper,sugar and herbs. Start by cubing your squash until it reaches about three cups.
Spread your squash all over a baking sheet or pan, drizzle some olive oil all over it, sprinkle some chopped garlic, salt, pepper and some herbs. In our case we used some thyme and rosemary. Bake this for about 20 to 25 minutes, or until the squash gets soft.
Cool the baked squash then blend with the chicken stock. Transfer to a cooking pot to reheat. Save some chicken stock so that you can use it to thin the mixture a little bit – sometimes it can get really thick after blending. Add in a teaspoon of Muscovado sugar. This is just to balance out the flavor – sometimes there’s a slight bitterness from the squash and roasted garlic and adding in a little bit of sugar really balances out the taste and makes it even better. You can also just use any other brown or white sugar. Add in a little bit more salt If ever the soup has a distinct too-sweet taste.
Once it’s heated through, transfer to a bowl and garnish with some grated cheese and a little pepper. It is so delicious especially when the cheese melts in the hot soup!
Serves about 4 people
3 cups of cubed squash
3 cloves of garlic.
2 cups chicken broth
Rosemary and thyme (a pinch or two each)
1 Tsp. Muscovado Sugar
Cut up the squash and spread in baking pan or sheet
Preheat oven 230° Celsius for 15 mins
Chop up garlic and sprinkle all over squash.
Drizzle Olive Oil all over and put salt, pepper and herbs
Bake squash for about 20 to 25 minutes until squash is soft.
Let squash cool then blend it together with the chicken broth. Set aside some of the chicken broth for the next step.
Transfer soup mixture to a pot on the stove. Reheat soup and add some of the chicken stock to thin it a little.
Stir in the sugar and then add some more salt to taste.
Remove from heat. Sprinkle some cheese and pepper on top then serve.