It's not fall yet, but I'm just soooo excited for this amazing cozy season! If you're looking for a heart warming and simple recipe, here's what you've been waiting for! The taste of the caramelized honey, the spice of the ginger and the nice roasted taste of the butternut is just fantastic.
It's one of those "simple but effective" type of recipe. Because there's just a few steps to this delight, plus it'll definitely do it's job to satisfy your needs!
Let's get right into it!
Ingredients
1500g Butternut squash
300g celery
300g onion
30g ginger
8 cloves garlic
3tbsp honey
2tbsp Olive oil
1tbsp salt
1tbsp chili broye
1500ml water
Cream of choice
Directions
-Preheat the oven at 450F.
-Mix All the ingredients except the water in a bowl
-Put on a baking sheet and in the oven for 15-20 mins (until squash is half cooked)
-Heat up a big pot with some oil then add th roasted vegetables
-Add the water, then let it simmer until the squash is fully cooked.
-Add the desired amount of cream, bring it to a soft boil, then blend.
-Now pour this creamy flavourful amazingness in your bowl and enjoy!
XTRA STUFF
-If you want to make it a bit more extra, you can top it with some good chicken,
-Also, for extra creaminess I added a dollop of cilantro and coconut yogurt.
Basically: Greek yogurt, cilantro and coconut cream blended together. I know... YUMM!
-You could also toast some really good garlic bread as a side for this!
-I used butternut, but there's such a vast variety of squashes, have fun discovering!
Hope this makes you as excited as me for squash season!