Friday, April 24, 2009

Butternut squash soup with garlic bread

When you are reading this, I am either on the flight to Madrid, or on the transfer flight to the south of Spain. Or perhaps I am drinking a glass of cold white wine on Malaga airport, waiting for my mum and sister to meet me there. Maybe I am already in our rental car, trying to figure out how to get to our first hotel. It is also very probable that while you are reading the recipe for this nice soup, I am just about into dive into the sea, or that I am meandering the streets of Granada. Who knows!
I'm so much looking forward to see my mum and sister and feel so lucky that I can make this journey with them. While I'll be doing that, you can make this wonderful, colorful soup to brighten your day.

Butternut squash soup (serves 4)

(olive) oil
1 onion, chopped
4 cloves garlic, finely chopped
1 potato, peeled and chopped
1 butternut squash, seeds removed and chopped but no need to peel! (NL: flespompoen)
1 L water
1 bouillon cube, vegetable or chicken
1 teaspoon salt
1 teaspoon paprika powder
1 teaspoon ground coriander
handful of chopped coriander or parsley
to serve: (Turkish) yogurt or crème fraiche, paprika powder and sea salt

* fry the onion and garlic until soft, but not brown
* add potato and butternut squash and fry for a minute
* add 1 L water and 1 bouilloncube, 1 teaspoon salt, pepper, 1 teaspoon paprika powder and 1 teaspoon ground coriander
* bring to the boil and simmer for 20 minutes, or until the butternut squash is tender
* puree with a hand mixer (NL: staafmixer) until smooth
* stir in a handful of chopped coriander or parsley
* serve with (Turkish) yogurt or crème fraiche, a dusting of paprika powder and some flakes of sea salt

The great thing with butternut squash is that it's not necessary to peel them. And if you've ever peeled pumpkin, you know it's a pain in the ***.

Garlic bread

olive oil
flakes of sea salt
1 clove of garlic, peeled and cut in half

Rub a few slices of bread with a little olive oil and sprinkle some salt on it. Put on a hot grill and turn when it's got some color. When done, rub some garlic on the surface of the bread. This is a very nice way of serving some bread that's not super fresh anymore.

PS: a friend asked if I took all the pictures of the food myself and the answer is YES!


  1. Ha mop!
    Lekker in Madrid, nice!
    Had je feta cream geprobeerd. Eet ik altijd bij de Griek en ik had geen idee hoe ze het voor elkaar krijgen. Vond het zure van de yoghurt niet helemaal bij de zoute kaas passen.
    creme fraiche misschien een idee?
    Voor de mercimek dan wel weer complimenten, volgens Lo precies zoals bij de turk ;).

    Ben tegenwoordig ook helemaal verslaafd aan koken, dus blijf je volgen!

    Kus! Mirjam

  2. Hee Mirjam, bedankt voor je berichtje! Wat gek dat jouw fetacrème wat zurig was geworden. Misschien is er een verschil in types yoghurt. De Turkse yoghurt die ik gebruikte is een beetje zoals mascarpone, bijna zoetig.
    Ik hoop dat je andere yoghurt kan vinden, of dat het lekker wordt met crème fraiche!
    Super, als je af en toe op mijn blog blijft kijken en ik hoop dat je binnenkort weer wat uitprobeert!
    Veel liefs, Tycha

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