I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
We are so very fortunate, here in South Africa, to be able to get fresh Butternut Squashes throughout the year. It is a relativey affordable vegetable, and seems to thrive well when attempted to grow them in our vegetable patches, or so I’ve been told. Personally, I have yet to attempt this Gardening Venture, maybe I should be adding it to my TO DO Gardening LIST ;). I LOVE gardening, it’s so relaxing?.
But until I manage to grow my own squashes, I will stick to shopping at my local supermarket for these very versatile vegetables, and there is so much that one can prepare from these. One of my favourite dishes to make with Butternut, is SOUP. I don’t understand why Soup is considered a Winter type of dish, I say if it so readily available, why not make the most of it? Life is too Short to wait for a particular season OR reason to Enjoy what God has provided us with NOW.
This soup is perfect to serve as a Starter or as a Light Main Meal. Lunch or Dinner you can never go wrong with this one.
This also Freezes well, so no more Excuses to never have soup anytime you so wish??
Happy “Soup” Making
Delightful Butternut Soup
Author: Foodeva Marsay (@foodeva_marsay )
2 Tablespoons Butter
1 Large Onion finely chopped
1 Medium/Large Butternut,chopped into chunks
1 Large potato, chopped into chunks
1 Litre of either water/chicken stock/vegetable stock
1 Teaspoon Paprika and a Dash of Cinnamon Powder
Salt and ground black pepper to taste
Chives/Parsely(if available) chopped/whole for garnish
1/2 cup cream(optional)
1- Melt butter in a pot large enough for all the ingredients, add the onions and cook over medium heat for about 5 minutes,until soft.
2- Add the butternut,potatoes,paprika, cinnamon powder and mix through well, then and the water/stock. Bring to boil and cook covered over low heat until the vegetables are soft but still holding it’s shape.
3- Scoop out the softened vegetables and add into a food processor/blender, using some of the liquid from above *(the more liquid added to processor/blender, the thinner the soup consistency at the end). Process this until smooth. Return the soup to the pot and stir in a little cream,if using,*(just as good without any;)),
Season with salt and pepper according to taste. Reheat gently!
4- stir in chopped chives/parsley just before serving (Also good without any, if not available),
Serve hot with a side Dinner Roll or Croutons.
*Kindly share my recipes as posted or with a link back to www.marriamsayed.com*