So I thought we would take a break from all the sweets, and share something a little healthier.
I mentioned in my last post that I was going to be travelling for the next couple weeks, and I’m happy to report that my family and I have made it to Albania. We are here visiting my husbands family, and it is my first time here, and actually meeting some of his family, including his parents.
Our first day here was a bit overwhelming for me, mainly because there is a huge language barrier. Although I know a few words, it’s extremely hard when you can’t understand them, and they can’t understand you. Somehow, with the help of a few translators and lots of hand motions we are making it work.
The house is surrounded by unbelievably beautiful mountains, and the sunsets are absolutely amazing. Aiden is in absolute heaven here. There are cows, chickens, a horse, and a few other animals. He is a huge animal lover, so being able to be around them all day is great for him. He is also so happy to be around his little cousins, and although they speak different languages, they make it work. It’s very cute.
Everything here is farm to table, which makes for unbelievably fresh food. Everything, and I mean everything is homemade. It’s kind of a foodies dream. And the eggs, I don’t think that I can ever look at store bought eggs the same ever again. I think I may need to get myself some chickens. The roosters are cocka-doodling as I write this. Funny, right?
So, back to the soup.
I’ve told you before about my soup loving ways, and now that it’s fall, it’s time for soups with beautiful winter veggies.
This soup is easy peasy. Chop up some veggies, throw them in the oven to roast, then cook slightly and puree. That’s it! It’s a simple meal, but good enough to serve to guests. Roasting the veggies really gives this soup an amazing flavour, and a lot of depth.
Roasted butternut squash and garlic soup.
- 1 large butternut squash (about 1 1/2 kg), peeled and chopped into 1-inch cubes
- 3 carrots, chopped
- 8 to 9 cloves garlic
- 3 tablespoons olive oil, divided
- pinch cayenne pepper
- 1 large onion, chopped
- 1 tablespoon yellow curry powder
- 1/4 teaspoon cayenne
- 8 cups vegetable or chicken stock
- Preheat oven to 400 degrees F. Place chopped squash, carrots, and garlic on a large baking sheet. Sprinkle with salt, pepper, cayenne, and drizzle with about 2 tablespoons olive oil. Toss to coat. Bake for about 45 -60 minutes until soft and roasted.
- Heat a large pot over medium heat, and 1 tablespoon olive oil, then chopped onion. Cook until soft and translucent, about 5 to 7 minutes. Add in the curry powder, and cayenne pepper, and cook until fragrant, about 30 seconds. Add in the roasted vegetables, mix to coat in the onion mixture. Add in the stock. Simmer for about 15 minutes. Add salt and pepper to taste (if needed).
- Using an immersion blender or blender, puree soup until smooth.
- To make this soup a little richer, add some cream (half-and-half or heavy cream) after pureeing. Cook for an additional few minutes. Or, to keep it dairy free, use coconut milk.
- This soup was fairly thick, add more or less stock to reach your desired consistency.
- To make the croutons, I just cut up some bread, lightly tossed with olive oil and pepper. Baked at 400 degrees for about 5 minutes until toasted and crisp.