ROASTED BUTTERNUT SQUASH STEW
Roasted butternut squash in a mildly seasoned broth with onions and tomatoes, this butternut squash stew is perfect for a night when you just want to tuck and sleep in. This preparation, however, started off as a soup. Before putting the cooked stew through the blender, I took in one spoonful to taste and in that one bite I could taste the onions, the tomatoes, the garlic and the squash, individually. Each had its own texture and flavour and together they all complimented each other perfectly. And so I decided to put the blender back and enjoy the butternut squash stew as is, with all its myriad flavours and textures.
Provided by Ashima G.
Categories Stew
Time 30m
Yield 4-5 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220ºC.
- Peel and chop the butternut squash into bite size pieces. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 2 tbsp olive oil. Mix well and roast in oven for 15 minutes.
- While the squash is roasting, heat the remaining 4 tbsp oil in a deep pot. Add the onions and green chilly. Sauté for 5 mins till the onion becomes soft.
- Add the chopped tomatoes and cook for another 5 minutes.
- Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
- Ladle into soup bowls and serve hot.
Nutrition Facts : Calories 495.8, Fat 41.2, SaturatedFat 5.8, Sodium 18.9, Carbohydrate 33.4, Fiber 6.4, Sugar 10.1, Protein 4.3
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