This is the months of news on Foodetcaetera! After two new section, one to help you plan your trip in New York (here) and the other one to take you travel with me in Big Apple (here), today I share with you my first recipe cheat sheet. Short, easy and with just enough details to help you (I mean… I hope so!) this little sheet will be easy to put in your favorite cookbook or not too big to be on your fridge! A little printable bonus featuring good food and nice pictures!
Well, hello you !
Today I share a seasonal recipe with you, one so inventive that I bet you haven’t seen it anywhere lse yet! So much imaginative but I love butternut and I was craving for a vegan recipe that was also easy and not too spicy (I have to take care of my stomach) (who just said “start by stopping eating candies all day”?!) Vegan, gluten free, quick AND delicious. For the butternut and sweet potato soup, follow-me, c’est par ici:
For 4 to 5 bowls:
- ½ butternut (knowing that I ate a good third right after oven roasting)
- 1 big sweet potato
- 1 medium onion
- 2 – 3 garlic cloves
- 2 cubes broth
- A little bit of olive oil
- (A handful of pumpkin and sunflower seeds)
- (½ pomegranate)
Cut the butternut in half, remove the seeds (seeds that you can roast in the oven for snacking), and replace it with a garlic glove. Roast in the oven at 100°F for 30 minutes (under the grill for the last 10.) If, as mine, it was already peeled and seedless (#livingintheusa) you can cube it so it will roast faster.
When it’s cooked, chop an onion, 1 or 2 garlic gloves and a large sweet potato. Put everything in a large saucepan and stir in olive oil for a couple of minutes. Add the flesh of the butternut that you had removed with your teeth with a spoon, the water and the broth cubes. Cook for half an hour, blend and put back on heat to adjust the creaminess (by adding water if too thick or letting cook more it too liquid.)
Of course, I advise you to try the roasted butternut but please keep a little chunk on the side for you to taste and put the rest in the saucepan. I began to stir the veggies, then since it was taking too much time I “tasted” the lukewarm butternut. Just so you know, this recipe contains only 1/3 of a half butternut. I let you do the math 😉
As promised, you can find here the recipe cheat sheet.