Well, today was one of those days…After a twelve-hour storm came a flurry of hale, then some light snow and finally a continuous drizzle of rain. Don’t mean to bore you with a weather report, suffice it to say that I was thinking SOUP.
Luckily, I had a bunch of hefty butternuts harvested a couple of months ago and thought one of the new Maggi soup might just be a perfect match with the rather bland squash. It’s called oatmeal tomato soup, (not sure if it is available in the US market).
Now this was fantastic. Initially, I cooked the onions and squash in water and the soup tasted, well, like hospital food. Then, after 15 minutes I added the soup mix and tasted it 5 minutes later. What a difference!! It was like it came to life. It added a layer of beef flavor coupled with tomato (with dried tomato bits) and had a combo of spices that was just the ticket. Relief. Gobble, gobble..
Prep Time: 30 minutes
Cook Time: 30 minutes
Passive Time: 15 minutes
- 1 butternut squash, about 5 pounds, cut, peeled and diced into chunks.
- 2 large onions, peeled and chopped
- 1/3 cup of vegetable oil or unsalted butter
- 2 Maggi oatmeal/tomato soup pouch
- 2 cups of Greek yogurt, plain yogurt or labneh (optional)
- 1 or 2 sprigs of thyme or oregano or rosemary (optional)
- salt and pepper to taste
- 1 teaspoon of sugar or honey or grape or date molasses (optional)
- 1/2 cup of real bacon bits (optional, I did not add any)
- 8 cups of water (or more, as needed)
- Heat the oil in a 2 quart soup pot and panfry the onions till golden. Add the diced butternut and panfry as well until softened and slightly caramelized,(sprinkle that dash of sugar now), about 10 minutes.
- Add enough water to cover and bring to a simmer over medium heat. Let the squash cook for about 15 minutes or until tender, then add the soup pouches and the herb sprigs and stir a bit; add more water as needed. Simmer for another 10 minutes or so, cool a bit and taste to adjust seasoning.
- Smash a bit with a meat mallet or purée in a blender or leave as is (I left it as is). Serve with a dollop of yogurt or labneh.
- I would serve it with goat cheese. If you have any leftover, you could cut them with a melon baller and dump them in the soup. The tang of the goat cheese would pair well with the mellow taste of the squash.
- A chili pepper would also work, thrown in the soup as it is simmering.
- This recipe make a lot. The leftovers can be frozen. Its easy to divide and make half if your squash is smaller. Mine are huge.
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