It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today.
It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the scary side.
That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.
Anyways there is no better way to comfort yourself on the day like this than with a nice bowl of hot soup.
I have been making a lot of soups lately, more than usual. Vegetarian as well as lighter meals. I just don’t feel as hungry and I am eating what I am craving.
Well, I made this butternut squash soup last weekend and it was delicious. That says a lot coming from me.
You see, I am not a big fan of butternut squash soup, even though I truly love butternut squash. Go figure!
I really try to experiment with different recipes for a few days just to make myself like it.
I mean it’s tasty and far better than your ordinary squash soup, but I am just not a fan.
So, I was testing the difference when I was roasting the veggies before blending vs. boiling the veggie.
I liked it so much better with roasted butternut squash, onion and garlic.
It gives you such a pleasant aroma, deeper taste and nuttier flavour. It was not so bland at all. Hey, I tried my best!
Also, spices play a huge roll in case of changing the flavour.
You may add pinch or two of your favourite spice such as cumin, turmeric and ginger. Perhaps, something else to spice it up like red chilli powder, or similar.
My husband ate it and loved it with a drizzle of Mexican table cream, a sprinkle of za’atar and pumpkin seeds served with hot rice.
When you make it, try to roast butternut squash first.
If you get inspired and make this comforting Butternut Squash Soup, please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your support!