It's getting very hot and humid in Hong Kong (Yay! HK summer, showers and typhoons!) and I was thinking of having a light lunch this weekend. We obviously made the Mediterranean Chicken with Rosemary Gnocchetti for the main course, but while shopping in the supermarket, I also noticed these beautifully coloured butternut squashes sitting on the shelf, attention-less! I really felt like making soup along with the main dish, and so what could be better than a sweet, creamy, and yet healthy butternut squash soup?
Ingredients (Serves 3)
The soup was much easier to cook that I had thought, and it turned out to be very creamy and slightly sweet. It was great with the main course. All that was missing was a dollop of crème fraiche on top, but then it wouldn't be dairy free. Slurp!
|Ease of Cooking||Yummy Factor||Apprx. Cost|
- 1.5 lbs butternut squash, chopped in 1-inch pieces
- 3 bunches leek or Chinese kau choi (use only the white/light green parts)
- 2 cups low-sodium vegetable stock
- 1/2 cup water
- 1/4 tbs salt
- 1/2 tsp black pepper
- Sprinkling of rosemary leaves, chopped finely
- Put all the ingredients except the rosemary in a sauce pan. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 8-10 minutes, or until the squash becomes tender and mushy.
- Remove from heat, cool slightly if necessary, and blend the contents together until they form a thick gooey and consistent soup.
- Serve with a sprinkle of rosemary leaves on top.