Saba's Recipes

 

Butternut Squash Soup

Ingredients
1 Medium Sized Butternut Squash Peeled and seeded and cut into cubes
½ tsp cumin powder
½ tsp coriander powder
¼ tsp Cinnamon
¼ tsp Red Chilli flakes
Pinch of nutmeg
¼ cup of Balsamic Vinegar
¼ tsp of Salt
1 TBL of Honey
2 Cups Plus 1 Litre Chick Stock/Vegetable Stock 
1 Cup Each of Finley Chopped Celery, Carrot and Onion
1 Bay Leaf
2-3 TBL EVOO
 
Method
1. Pre-heat the oven to 200 C.
2. Now at medium low heat toast the dry spices in a sauté pan.  Next and the Balsamic vinegar and bring it to a boil.  Quickly reduce and simmer for 1-2 minutes then and add the honey, stir, and remove from heat.  
3. In a large non-reactive bowl add the Balsamic mixture to the Butternut Squash and coat thoroughly. Now sprinkle with some salt and pepper.  Spread the squash evenly on a baking tray in a single layer. 
4. Bake for about 40-45 minutes until the squash is cooked through. Remove from the oven and allow to cool slightly.  Transfer the squash to a large bowl and with a hand blender puree until smooth.  Add the 2 cups of stock if needed to break the squash down.
5. Now in a large Stock Pot add the EVOO and heat at a medium-high temperature.  Add the Mirapoux and Bay leaf and allow it to cook until the vegetable have softened about 8-10 minutes.  If it looks dry add a little bit of the stock.  Once the Mirapoux mixture is cooked through add the butternut squash puree and mix all the way through.  Now you can add the rest of the Stock (1 Litre) or as much to achieve desired consistency.  
6. Now remove the stock pot from the heat and with an immersion blender in the stock pot, blend the soup until all the vegetables have pureed into the mixture.   Return the stock pot to a medium low/low temperature and allow it to simmer for another 15-20 minutes.  This will allow all those flavors to meld into this gorgeous seasonal soup! 
Note: I made this soup one Thanksgiving many years ago, and since then has become a Wahid family tradition. My family members always put in requests every year, and this particular dish always made the list!  The flavors are bold, the colors are gorgeous, the flavors are rich and hearty, but also healthy.
 
Photographer: Altamash Urooj
As seen in Mojeh Magazine, Nov/Dec 2011, Issue 5