It's hard work peeling tough-skinned butternuts, probably made easier with good technique and tools. We don't shy away from cheats and convenience to save time, and we do advocate ready-made butternut chunks. Alternatively, try this trick with me next time, (I only came across it after I did the heavy duty peeling), they say to cut your squash in half lengthways using a heavy knife then microwave the halves for about three minutes or until the skin has softened and loosened.
In theory I see this working and I am definitely looking forward to trying it.
Some benefits of butternut squash are that it is an abundant source of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene. Antioxidants help prevent or slow cellular damage and reduce inflammation, which may reduce your risk of several chronic diseases, and the vitamin E assists in this as well. Vitamin C is an all-round home essential (the immune system magic pill) and is always good in whatever form it comes. The beta carotene guards against chronic illnesses, so essentially, lephutshe is a health food most of us didn’t know about. I’ve always just thought its nice for colour and its semi-sweet taste. Authoring this recipe has truly made me want to be a little bit more intentional about having butternut at least once a week.
I personally find the soup a bit overwhelming. It’s almost as though the flavour of butternut is a lot more heightened. I’ve made it a few times but wasn't able to create a more complex flavour profile as yet but am going to try and try again until I nail it. Roasted butternut and mashed are winners and I know my kids appreciate it a lot more than generic soup. I coupled the soup I made with 2i Nutriday dough flat bread. More or less along the lines tsa phaphata. I then toasted it, making them slightly crusty and perfect for dipping into the warm comforting soup. INGREDIENTS 1 1⁄2 kg butternut squash 2 large brown onions, finely chopped 3 small garlic cloves, finely chopped 500ml chicken stock or water 1 tsp lemon juice 100 ml water
1 tablespoon melted butter 2 250ml Nutriday Plain Yoghurt 3 Chilies, finely chopped - Optional INSTRUCTIONS Peel and pip the butternuts, and cut it into about 5cm square chunks.
Peel and chop the onions quite finely. Chop the garlic very finely, or push through a garlic press. Put the onions, garlic into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock or water and stir until well mixed. Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about one hour. Liquidise with a hand held or a food processer. Serve hot. Swirl a tablespoon or two of cream or yoghurt into the centre of each bowl of soup just before serving to create a 5 star aesthetic. Keep warm, I believe this is the last month of winter before we are in the clear. Let's do best to eat better and create stronger bodies, resistance to flu and other influenza. Don’t forget to enter the Mopako101 Danone competition, on our Chellzkitchen Facebook page, to win you and your family a Spring break holiday!
