Butternut Soup + Salad

I bought a lovely butternut squash at the market the other week and decided to make a hearty lunch with it – a warming butternut and chestnut soup, and a lentil and rice salad. 

 

Butternut Squash and Chestnut Soup

I used crumbled boiled chestnuts here because I had some leftover from this dish, and also because the flavours work very well together. You can skip them if you don’t like the flavour and add croutons or other toppings of your choice, such as toasted hazelnuts or a handful of cooked whole grains. 
Serves 2
1/2 small yellow onion
1/2 small butternut squash (about 350 g), peeled, cored and cut into small pieces
1 tbsp extra virgin olive oil
1 fresh bay leaf
400 ml low sodium vegetable stock
60 ml / 1/4 cup milk
salt and pepper to taste
 50 g boiled chestnuts

In a large saucepan, sweat the onion in oil until translucent. Add the bay leaf and the butternut and allow to cook for a few minutes, stirring occasionally.

Next, pour in the stock. Lower heat and cook for about 20 minutes, or until the squash is tender. Add more liquid during this time if needed. Take out the bay leaf.

Remove the pan from the heat, pour in the milk, and then blend until smooth. Add more stock or water to obtain the desired texture. Taste and season. Serve with crumbled chestnuts on top.


Roasted Butternut Salad with Red Rice and Lentils

Serves 2 
1/2 butternut squash (about 350 g), peeled and cut into halves
2 springs of rosemary
1 tbsp extra virgin olive oil
1 tsp sea salt
100 g/ 1/2 cup red wild rice, well rinsed
100 g/ 1/2 cup red lentils, well rinsed
1 tbsp extra virgin olive oil
salt and pepper to taste
 Mesclun salad, washed and drained

Preheat the oven to 180C/375F.

Place the butternut squash in a large baking dish, season with oil, rosemary and salt and bake for about 30 minutes, until cooked through. Remove and let cool, then cut into cubes and set aside.

In the meantime, cook the rice and lentils separately until tender. Drain and set aside to cool a little, then transfer them to a mixing bowl and season with oil, a pinch of sea salt and a generous amount of freshly ground pepper.

Assemble the salad by mixing the mesclun leaves with the squash cubes,  rice and lentils. Season to taste and serve warm.

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15 Comments

  1. la domestique February 24, 2012

    Absolutely gorgeous! I love the photos, especially the light on that salad.

    Reply
    • Valeria February 25, 2012

      Thank you! First sunny day after a long time, perfect light!

      Reply
  2. Reb February 24, 2012

    Vale, mi è presa la ridarola: se andassimo a fare shopping culinario insieme, moltiplicheremmo in maniera esponenziale i danni..esattamente un paio di gg fa ho ordinato anch'io quel set (anche tondo, non sapevo scegliere) buahahah.
    La Butternut mi manca, e proprio perchè di fondo non è che io sia poi sta gran estimatrice della zucca, m'è sempre rimasta la curiosità di provarla visto che pare eser la più buona.
    Foto delicate ed evocative, as usual

    Reply
    • Valeria February 25, 2012

      Non sono riuscita a resistere :)) Nè alla butternut né al pie set, che sto già idolatrando –e mi par si veda 🙂

      Reply
  3. Francesca February 24, 2012

    addooooro..e, tra l'altro, ho trovato la Butternut anche io, al supermercato, reparto bio: mi piace tantissimo!!!!!!!!!!! Le tue idee sono sfiziosissime e l'abbinamento castagna+ zucca mi piace tanto (anche io avevo pubblicato una zuppa di castagne zucca e arancia)..brava come sempre e foto da urlo come sempre!!!!!!!^_^

    Reply
    • Valeria February 25, 2012

      Ecco, che supermercato? Perché io nun c'è proprio verso che la trovi, ed infatti ho colto la palla al balzo non appena l'ho vista!

      Reply
    • Francesca February 25, 2012

      Posso dirlo? ^_^ Esselunga! ma è già tagliata e altro che tre mesi, come la tua: dura si e nò tre giorni :-((( Un beso

      Reply
    • Valeria February 26, 2012

      😉 eh, botte piena e moglie ubriaca…prossima volta mi reco nel suddetto super! grazie

      Reply
  4. Lannie February 25, 2012

    sounds so heart warming and lovely! beautiful pictures!

    Reply
    • Valeria February 25, 2012

      Thank you, Lennie! It was a pretty cozy meal indeed!

      Reply
  5. Alex February 25, 2012

    Entrare qui è come prendere una boccata d'aria. Che freschezza e che colori.
    Allora non voglio sapere quanto era vecchia la zucca butternut comprata l'altro giorno. L'ho tagliata ed era tutta secca e i semi erano germogliati!! Mai vista una cosa simile. Cmq la butternut e la hokkaido sono le mie preferite.
    Un abbraccio

    Reply
    • Valeria February 25, 2012

      Wow, sul serio? Non mi è maimaimai successo con le zucche…Meglio non pensarci 🙂 La hokkaido, oh, sogno…Anche la delicata! Si, OK, son zucca-dipendente. Eh 🙂 Un abbraccio a te, buon we

      Reply
  6. v@le February 25, 2012

    che spettacolo questa vellutata che colore! quanta energia.. un bacio

    Reply
    • Valeria February 25, 2012

      Grazie Vale! L'ho chiamata, tra me e me, zuppa sunshine, perché c'era il sole fuori e mi ha messo di buon umore!

      Reply
  7. Jen February 29, 2012

    Beautiful pictures and I love your plates.

    Reply

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