We just got back from a vacation and are getting back to our soup for dinner diet after having indulged in the yummiest food and desserts over the last week. We have definitely put on some holiday weight but whats a good holiday without some great food? Now that we are back however it’s time to try and shed some of the pounds we gained and watch what we eat.
The idea for this soup originated one evening a few months back when my husband came home and told me he had had lipstick soup for lunch. All he could tell me about it was that it had beetroot. The only form I have had beetroot so far is in a salad. I do know that it’s low in fat, full of vitamins and minerals and packed with powerful antioxidants.
This is a super easy recipe with very few ingredients, needs very little prep and is fast to cook. The soup has the prettiest color, a rich magenta true to it’s name.
Keeping up with our new year resolution, we had soup for dinner last night. Well, we didn’t entirely follow our resolution, as we skipped the salad and ate the soup with freshly baked slices of french baguette. But this is the longest that I have followed any new year’s resolution so far, even if in part only. So I’m not complaining. Last night’s dinner was a delicious green apple and butternut squash soup with spiced olive oil.
I have made butternut squash soup before and it has the creamiest texture. This time around, I experimented with the ingredients by adding apple instead of carrots that I usually use, to the squash. The apple added a nice tartness to the soup. I also used roasted cumin powder, which added a very nice flavour to the slightly tart creamy soup.
We enjoyed eating it and I hope so will you.
Prep time: 15 minutes
Cook time: 50 minutes
Green apple (cubed)- 2 cups
Butternut Squash (cubed) – 3 cups
Potato (cubed) – 1 cup
Leek (chopped) – 1.5 cups
Chicken broth (unsalted) – 2 cups (You could also use unsalted vegetable broth)
Water – 2 cups
Butter – 1 tablespoon
Salt – 2.5 teaspoons
Black peppercorn – 0.5 teaspoon
Cumin powder (roast the cumin seeds before grinding) – 1 teaspoon
Nutmeg powder – 1 pinch
For the Garnish:
Chives (chopped) – A handful
Olive oil – 1 tablespoon
Garlic powder – 1 teaspoon
Red chilli flakes – 1 teaspoon
Salt – 0.25 teaspoon
Heat butter in a pot and add the chopped leek. Saute for a couple of minutes
Add the cubed vegetables and saute for 5 minutes
Add salt, cumin powder and peppercorn to the pot
Add chicken broth and water to the vegetables. Cover the pot and let it simmer for 45 minutes
Remove the lid and blend the contents of the pot. Add a pinch of nutmeg powder and simmer for a few minutes
For the spiced oil:
Mix the olive oil, garlic powder, salt and red chilli flakes in a small bowl to make a spiced oil mixture.
Serve the soup hot and add a spoon of the spiced oil. Add some chopped chives. Enjoy it with some warm bread.