Tag Archives: butternutsquash

Portuguese Vegetable Soup

17 May

Serves 6-8

While visiting my dear friend Beatriz the other day, she served this delicious soup as a starter for a lovely luncheon. This soup has a beautiful subtle flavour and you do not realise that you are consuming such a large number of vegetables.  It has a nice creamy texture, but it actually does not contain any cream in the ingredients.  This soup is perfect for all age groups as it does not have an overwhelming vegetable flavor – so the children will not protest.   Great for lunch or a light dinner as it is very satisfying, especially with a piece of crusty farm bread.



2L of water or vegetable stock

1 white onion, diced

2 cloves of garlic

400g of carrots, roughly chopped

200g of butternut squash, roughly chopped

1 leek, roughly chopped

2 small potatoes, diced

2 small turnips, diced

1 courgette/zucchini, sliced

200g of  canned chick peas, washed and drained

Salt & black pepper, to taste

2 tbs. Olive oil

4 handfuls of spinach


Fill your stockpot with 2L of water or stock and bring to a boil. Dice all the vegetables, except the spinach and chick peas.

Add the onion, garlic, carrots, butternut squash, potatoes, turnips, courgette and chickpeas to the boiling water. Keep the spinach aside. Add the olive oil and some salt.

Once boiling reduce the heat and simmer for 30 minutes or until the carrots are very tender (as in general all the other veggies are done too).

Turn off the heat and let the soup cool down for a few minutes. In the meantime cook the spinach separately for a few minutes, then drain and set aside while blending all the other ingredients.

Return the soup to a clean pan and season to taste with salt and black pepper.  If you like the soup slightly thinner you could add a bit more water or vegetable stock.

When ready to serve, bring back to a simmer, mix in the spinach and ladle in to bowls. Serve with a crusty piece of farm bread.

Bon Appetite 😉


Thai Butternut Squash Soup

24 Feb

Serves 6-8 people

A few weeks ago, a fellow Dutch lady, named Marion, sent me her favorite recipe of her version of Thai Pumpkin Soup to share with all of you. It really looked delicious and the ingredients are so exotic. Being in the midst of winter, I really needed some sunshine in a bowl and I was more than ready to give it a try.  There was only one problem: pumpkin season was long gone and there were no pumpkins in sight.  As patience is not my biggest virtue, I figured why not give it a go with a butternut squash? I took Marion’s recipe as my inspiration and am truly happy with the result. So if you feel that you could use some sunshine too, then by all means: go for it!


1 Butternut Squash, diced into 1 inch cubes

½ Celeriac, diced into 1 inch cubes

2 tbsp. of Olive Oil

2 cloves of garlic, finely chopped

1 red onion, finely chopped

750ml of vegetable stock

800ml of  (reduced fat) Coconut Milk

2 stalks of Lemongrass, each cut into 3 pieces

1 ½ tbsp. of fresh Ginger, chopped

1 ½ tbsp. of Red Thai Curry Paste

6 dried Lime Leaves


Fresh Cilantro/Coriander for garnish


The easiest way to make this soup is to start by cutting up all the ingredients. Once you are done cutting, you will find that this recipe is very straightforward and easy to make.

Peel and dice the butternut squash, as well as ½ of the Celeriac, into 1 inch cubes. If you have difficulties with peeling and dicing the butternut squash than please, take a look at http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/

Heat the olive oil on medium heat. Add the garlic and red onion and gently fry without coloring until softened. Then add the cubes of celeriac and butternut squash, stir for a minute or two. Now add the stock and bring to a boil.

Once boiling, reduce the heat, add the coconut milk, the lemongrass, the freshly chopped ginger, the curry paste and lime leaves.  Simmer for about 25 minutes or until the celeriac and squash are tender.

Now allow the soup to cool off for a minute. Before you blend it into a smooth soup, please remove the lime leaves and lemongrass as they have done their job. Carefully transfer all the ingredients into your blender or use a handheld blender to cream the soup.

Taste your soup and season with lime juice, possibly some salt and if you like the soup a bit spicier, you could add a bit more of curry paste as well.

Before serving, reheat the soup, ladle into bowls and sprinkle some fresh cilantro/coriander on top.

Bon Appetite 😉