I started experimenting with some soups and decided to read up on some Butternut Squash soup recipes and see if I could try my own version and to make some adjustments. Well I made it a few times and I think I have perfected my own favorite version and I'm happy to share this recipe with you.
1 Butternut Squash
1 clove of garlic
1 granny smith apple
1 vegetable broth cube
vegetable oil or butter
Cut the butternut squash into small cubes so they are easy to bake. Remove all the seeds and wash them and dry them off with a paper towel as you will need them later. Take about 600 grams of your butternut squash and give them a light coating of vegetable oil and 1 table spoon of brown sugar.
Dice up the apple into large slices.
Chop up your garlic
Cut your onion in half
Make sure all of these ingredients get a light coat of vegetable oil and put in the oven at 350F for 1 hour.
Make a vegetable broth using boiled water and your vegetable cube. Prepare about 1 to 1.5 litres of water. This depends on how thick you want your soup.
When your vegetables are all cooked you can put them in the soup pot and keep it at low heat for up to 1 hour. Here you can now add in a pinch of cinnamon, 2 pinches of curry powder, pinch of salt and a pinch of black pepper.
during this stage is when you can coat the dry butternut squash seeds with oil and bake them at 300F for 35 minutes or longer. If you can find a way to cut the seeds or crush them after it makes it easier to eat. These go in the soup on top after it is done.
Also cook your bacon and chop up the cooked bacon. You can add bacon grease to the soup to add some oil flavor and texture.
Puree the soup and you're ready to serve and enjoy!