Spoiler alert: its butternut soup. At least in my opinion.
Now I know soup is sometimes a bit of a controversial subject, and some people don’t like it at all, but I like it a lot and my mom has been making butternut soup for us for a very long time and its very nostalgic for me. It has been so cold the past few days, so I decided to try my hand at making some of my own. Soup is actually surprisingly easy to make – the hardest part is chopping the vegetables (which could be solved by buying them pre-chopped, but I wouldn’t recommend this because of the unnecessary plastic packaging)
800ml vegetable stock (made to package instructions with boiling water)
600g butternut, peeled and chopped
1 clove of garlic or 1tsp garlic powder (or to taste, whatever floats your boat)
1 large onion, diced
1tsp curry powder (or to taste)
In a large saucepan, heat up the oil on medium heat and saute the onions until translucent. Add in the curry powder and garlic and mix until the curry has coated the onions. Allow this to cook for a few moments before adding in the cubed butternut and the liquid stock.
Bring to a boil and allow to cook until the butternut is soft. When it’s tender, transfer the butternut and liquid to a blender (you might have to do this in a few batches depending on the size of your blender) and blend until smooth. Alternatively, you can use an immersion blender and blend it in the saucepan.
Now that all your soup is blended and smooth, you can either heat it up again and eat it straight away, or store it in tubs in the freezer until there is another cold day where a warming and comforting soup is needed.
This recipe is quick to make and really easy, and you get a really delicious soup at the end!