People generally peel their butternut and remove the seeds, however when making butternut soup this is entirely unnecessary as the entire butternut with the possible exception of the stalk is edible.
In addition since you are going to puré your butternut, in order to make the soup, the fact that you have left the skin on and of the seeds in will be totally unnoticeable.
Not removing the skin and the seeds increases the nutritional value of the butternut soup.
Butternut squash is extremely rich in vitamin A and has appreciable amounts of vitamin C, vitamin E., thiamine, niacin, vitamin B6, and folate as well as being rich in a great many minerals and trace elements.
2 large onions
2 Granny Smith apples
4 tbsp [60 ml] extra virgin olive oil
handful of fresh coriander leaves.
1 tsp [5 ml] ground cinnamon
1½ tsp [7½ ml] mild curry powder
2 cups [500 mL] chicken or vegetable stock [you may use stock cubes in the water]
1 cup [250 mL] full cream milk
1 cup [250 mL] plain yogurt
3 tbsp [45 mL] fresh cream [optional]
Preparing the butternut soupPeel and chop the onion
slice the butternut in half lengthwise and then in quarters. Dice it.
Peel and chop the apples
Heat the oil in a large saucepan and saute the onion until it becomes transparent. Add the coriander leaves keeping a few leaves aside for garnishing.
Add the cinnamon and curry powder stir to mix. Add the apples and butternut and stir for a few minutes to ensure that all the ingredients absorb the flavours.
Add the stock and increase the heat cover the saucepan with its lid and cook for about 15 minutes, until all the ingredients are relatively soft. Then add the milk and yogurt and simmer for another 5 to 6 minutes.
Remove the butternut mixture from the heat and allow to cool until lukewarm and puré until your butternut soup is entirely smooth without any lumps. Reheat sure soup and stir in the cream if using. Decant into serving bowls and garnish with a sprig of coriander.
I am sure you will enjoy this very tasty and nutritious butternut soup.
Butternut Soup Recipe added 2 March 2012
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