Comforting roasted corn with butternut soup
This comforting roasted corn with butternut soup is deliciously yummy and very filling, a corn soup to keep you warm during cold days.
Servings: 3 people
Calories:
Cost: 3.5€
Equipment
- Blender
- Sharp chef knife
- Large baking tin
Ingredients
Comforting roasted corn & butternut soup
- 1 ear of corn
- ½ medium butternut squash
- 2 teaspoon masala spice
- 2 teaspoon smoked paprika
- 11/2 tablespoon olive oil/coconut
- 1 teaspoon curcuma powder
- small piece of ginger
- 3 cloves garlic
- 1 large onion
- 3 cups boiling water or warm broth
- pinch of salt
- some cayenne pepper
- 1 cup coconut cream
Instructions
- Turn on the over at 180°
- Start by cutting butternut into medium pieces. Leave the skin on, you'll easily remove it when tender. Or roast a whole butternut the day before.
- In a small cup/bowl add ½ tbs oil, 1tsp smoked paprika, and 1tsb garam masala spice then mix.
- In a large baking tin bring the butternut pieces and add some of the oil-spices mixture. Use your hands to massage the spices on the butternut.
- Place the corn on the baking tin next to the butternut, and using a kitchen brush or your hands, take the rest of the oil-spices mix and apply all over the ear corn.
- Place these veggies to roast in the oven for 20 mins at 180° then 200° for 10 mins.
- During that time dice the onion, ginger, and garlic.
- Put a saucepan on medium heat, add the rest of masala spice, smoked paprika, and curcuma.
- Set your water to boil or warm the broth.
- Let the spices cook for a minute before adding the onion, garlic & ginger.
- Stir well and cover for 2-3 mins, then add the remaining oil.
- Stir well and cover, let the onions cook for about 4-6 mins, they'll start sticking and the spice will brown a bit.
- Add the boiling water and let these simmer for 10 mins. Cut off the heat.
- When the roasted veggies are done, remove them and let them cool down
- Remove the butternut skin and trim the kernels from the cob using a sharp knife.
- Add these to the cooked onions.
- Season by adding salt, black and cayenne pepper.
- Add 1 cup of coconut cream and stir to mix;
- Transfer this deliciousness into your blender and blend at high speed till smooth.
- If you find your soup warm and you want it hot, run the blender for 1-2 mins and the soup will heat up.
- Serve, sprinkle some smoked paprika (optional)
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Notes
The cooking and preparation time doesn't include the cooling and blending time.