Roasted Butternut Squash Stew

Submitted by Ashima G.

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 4-5 cups
• Serves: 2

ingredients

• 300 g butternut squash
• 6 -7 garlic cloves, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 green chili, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cups vegetable stock
• salt, to taste
• 6 tablespoons olive oil

directions

1. Preheat oven to 220ºC.
2. 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.
3. 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.
4. Add the chopped tomatoes and cook for another 5 minutes.
5. 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.
6. Ladle into soup bowls and serve hot.