Today was the day I conquered my fear of cooking with butternut squash. Well not really a fear but stepping outside of my comfort zone. In my 34 years I have come to the realization I have never ate butternut squash before. I am a huge fan of Masterchef and the most recent challenge had the chefs preparing vegetarian meals. One of the teams decided to use butternut squash and the end result looked beautifully delicious. So today as I was grocery shopping I decided to buy one of these beauties and see what I could do with it.
I have become creative with my meals as I have recently decided to give up meat and processed foods.
So far I am on day twenty something and to be honest I do not miss meat at all…ok maybe seafood (I’m a huge seafood lover) but I haven’t had any crazy withdrawals from having no meat.
Here is what you’ll need:
1 butternut squash (peeled and cut into cubes)
1 can of evaporated milk
2 cups water
2 tsp of cooking oil
1 small onion
1 large carrot
3 cubes of chicken bouillon (I use Maggi brand) or you can use about a cup of chicken stock
First of all I had no idea how to cut into this vegetable. A quick Google search and I was able to find a guide to help me through it.
After I cut up the squash I washed and set aside. Next up take your oil and heat up in a pan over medium heat and cook the onion and carrot for about 5 minutes. After that I added the squash and cooked for another few minutes then I added the water and chicken flavored bouillon. I set on low and covered with a lid until the carrot and squash became tender. I then transferred all the soup mixture in the pot into my blender and let it blend for about 30 seconds.
I then transfer the mixture back to the pot and add the can of evaporated milk. To make basil oil is pretty simple. All you need is 2 cups of basil (blanched) and mix it with about a half cup or cup of olive oil in your blender.
I added some garlic sesame sticks on top and that’s about it! I was full off of one bowl and I have plenty left for dinner and leftovers. I love cooking so much and stepping out my comfort zone. I hope you all enjoy this recipe as well!