Following the incredible British summer (which lasted five days), like many Londoners I am once again, for the 23rd year in my life, confused as to whether to eat an ice-cream or grab something warm and spicy.
Well today it was raining so I decided to make the latter and make a spicy, creamy and sweet soup to get me through the day. Putting spin on the butternut squash soup, I had to put a spin on this recipe and throw in my favourite vegetable – plantain. So, I hope you enjoy!
What You’ll Need
- Nutri-bullet or hand blender
- Chopping board
- 1 tsp Salt
- 1 tsp Pepper
- 1 Knorr Chicken Cube (or Vegetable)
- 1 tbsp Olive oil
- 1 Butternut Squash
- 1 Plantain
- 1/2 Scotch bonnet
- 3 garlic pieces (or 4 or 5 or 6, there’s no such thing as too much garlic)
- 1 Onion
- 400 ml Chicken Stock (from chicken I cooked earlier)
Prepping the Butternut Squash
- Pre-heat the oven to 200°C
- Slice off the top and bottom ends of the squash, then cut half way (either horizontally or vertically – whatever you prefer).
- Scoop the seeds out and place aside in a bowl. Then place the butternut in an oven tray.
and the rest….
- Similar to the squash, take the plantain and cut both the top and bottom then peel off the skin. After, slice the plantain into three to four pieces vertically. (Tip: for a sweeter taste, aim for a riper plantain. Ripe plantain is usually softer, yellow, and has a few black lines – or just look at the plantain image below!)
- Now add the onion, scotch bonnet and garlic in the tray.
- Once all the ingredients are in the tray, sprinkle lightly with olive oil, salt and black pepper. Place in the oven for 45 minutes.
- To check if the squash is ready, poke with a fork. If the squash is still hard and the remaining ingredients are ready, remove them and give the squash an extra 20 minutes.
- Once the squash is ready, peel off the skin and scoop the flesh into a saucepan with the remaining ingredients. Then add the Knorr cube, salt and chicken stock.
- Leave this to simmer on a low-medium heat for five to ten minutes.
- Take a hand blender or nutri-bullet and blend until smooth.
- To finish, assist with some pumpkin seed bread.
…and there you go…. butternut and plantain roasted soup to last you throughout the week!
Tip of the week: So for a quick snack, simply washed and place the seeds into the oven for 10 – 15 minutes. For taste, sprinkle with salt and they’re ready to go!
Servings & Storing
Up to eight servings so it is optimal for meal prep
Store in refrigerator for up to five days. Store in freezer for up to three months.