It’s been a while since I’ve shared a recipe post here! As you may know Joe and I were away visiting family in Australia for about 6 weeks and we just returned back to England about a week ago. As you may imagine our trip was AMAZING and it was just incredible to be able to spend that time with our families and also catch up with friends. I won’t lie, it was hard to leave (again!) and I’ve definitely felt the impact of being away from everyone. Although I’m pretty used to it by now, when you spend a big chunk of time away like that it’s always hard at first to get back into your routine. Anyway other than spending time with family and friends we got to enjoy some GREAT weather while we were there as well, granted it did rain a couple of times but other than that the weather was nice and warm and I definitely took advantage of it! I’m just kind of sad that we missed out on the heatwave that happened this past week with temperatures in the high 40′sC/100′sF! Yeh I might sound crazy wanting to have heat like that but this cold, wet weather in England is making me wish we could just have one day of sunshine and hot weather…. you know the whole ‘the grass is always greener’ thing.
Anyway since it is cold and since the weather is not on the list of things I can control I’ve been using it to my advantage to make delicious warming meals. My slow cooker/crock-pot has been getting a good workout with making bone broths and slow cooked meats, and of course one of the best ways to keep warm is with a nice big bowl of steaming hot soup!
Before I get into the recipe for this post…. a delicious roasted butternuts squash soup, I wanted to tell you about some current and hopeful future updates on Cinnamon Eats. First off I’ve changed the way the recipes are organised, yes they’re still organised into savoury, sweet and drinks but I’ve categorised within each of those so it is now easier for you to find a recipe you’re after with a particular ingredient or dessert type. I’ve also included in brackets “Whole30″ against any recipe that is Whole30 compliant. I’ve also updated my about page, which is now ‘Who and What is Cinnamon Eats’, I highly recommend you reading that page as it will not only help you better understand what this blog is about but it will also help you learn a bit more about me and how I came to this lifestyle. Also while you’re there make sure to sign up as a subscriber because pretty soon (fingers crossed) I’ll be working on a newsletter which will be going out to my subscribers once a week, which will show my posts for that week. I personally like the idea of sending out one email a week rather than an email every time I do a post.
I’ve also got a couple of giveaways I’m currently working on getting together so watch out for those as well! 2014 is going to be a GREAT YEAR! ;)
Ok onto the recipe! To be honest it just happened… I wasn’t really even thinking about making a specific recipe, I just knew that I really wanted some soup! I had to go grocery shopping to restock some spices that had finished and while I was there I picked up some butternut squash as well, and then decided to make butternut squash soup. I wanted something different though, something I hadn’t tried before and so with the use of some different spices, a bag of beautiful dried rose petals that my mum had so kindly given me to take back from Australia, roasted butternut squash and delicious caramelised onions, I whipped up some pretty awesome tasting soup!
Persian Roasted Butternut Squash Soup
- 1.3kg/3lbs butternut squash, peeled, de-seeded and cut into cubes.
- 1 small-medium onion sliced into half moons.
- 1 tsp ground cinnamon.
- 1 tsp ground nutmeg.
- 1 tsp ground dried rose petals plus a bit more for sprinkling on top with then soup is done.
- 1/2 tsp ground cumin.
- 1/2 tsp ground cardamom.
- 1 Tbsp coconut oil, melted.
- 1 Tbsp grass-fed butter.
- 4 cups chicken broth/stock (preferably homemade).
- 1/2 cup coconut milk.
- Sea salt to taste.
N.B. You can usually find dried rose petals at Middle Eastern or International grocers.
Preheat oven to 425F/220C.
Line a baking dish with parchment paper.
In a large mixing bowl add in the cubed butternut squash, cinnamon, nutmeg, cumin, cardamom and dried rose petals. Toss to coat.
Pour the seasoned butternut squash into the lined baking dish and pour over the melted coconut oil.
Bake for 45-50 minutes or until the butternut squash is tender.
While the butternut squash is baking, heat the grass-fed butter in a skillet.
Cook the sliced onion on a low heat, making sure to stir frequently until turning golden and softened.
Once the butternut squash is done, remove from the oven.
Blend the butternut squash, onions and chicken broth until smooth or use a stick blender to blend these together in a pot.
Once blended, stir in the coconut milk.
Taste and add sea salt as desired.
To serve, sprinkle some more dried rose petals on top. Enjoy!