Butternut pumpkin, with its rich flavour and creamy texture, is a versatile ingredient that can be used in a variety of dishes. Whether you’re looking for a delightful treat to enjoy with your morning coffee or a comforting meal to warm you up on a cold night, we have two yummy recipes featuring butternut pumpkin that are sure to satisfy your cravings. In this article, we’ll share a recipe for scrumptious Blueberry Butternut Muffins that make for a perfect breakfast or snack, and a delightful Butternut Pumpkin Soup that will keep you cozy on chilly evenings.
Blueberry Butternut Muffins
Ingredients:
1 ½ cups white flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup butternut pumpkin, pureed
½ cup pure maple syrup (or honey)
½ tsp vanilla extract
2 Tbsp olive oil (or melted butter)
1 egg
¼ cup unsweetened almond milk (any milk will work)
1 cup fresh or frozen blueberries
Instructions:
Preheat the oven to 180°C. Line a 12-cup muffin pan with nonstick cooking spray or line with muffin liners.
In a small bowl combine the dry ingredients: flour, baking soda, cinnamon and salt. In a separate large bowl, add the following wet ingredients: squash purée, pure maple syrup, vanilla extract, olive oil, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
Evenly distribute batter among muffin tins, filling about ¾ of the way full. Bake for 22-30 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool for 10 minutes. Makes 12 muffins.
Butternut Pumpkin Soup Recipe
1 large butternut squash, halved vertically and seeds removed
1 Tbsp olive oil, plus more for drizzling
1 tsp salt
½ tsp white pepper
2 Tbsp butter
1 garlic clove, minced
1 tsp grated fresh ginger or ½ tsp ginger powder
½ teaspoon cinnamon
Pinch ground nutmeg
3 to 4 cups vegetable broth, as needed
⅓ cup sweetened condensed milk or thick cream
Finely chopped parsley (optional) and/or toasted pumpkin and sunflower seeds
Instructions:
Preheat the oven to 180°C and line a baking sheet with parchment paper. Place the butternut pumpkin on the pan, drizzling each half with olive oil, inside and out. Sprinkle with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 minutes. Let cool. Then remove skin by peeling or cutting, and chop into medium sized cubes.
Meanwhile, in a large soup pot, warm butter over medium heat. Add the garlic and ginger and cook for 1-2 minutes. Add butternut cubes. Sautée for 2 more minutes. Add broth and spices, turn heat to high. Stir occasionally until mixture comes to a slow boil. Remove from heat and allow to cool. Then transfer the contents to your blender.
Blend on high. Stop once your soup is ultra creamy.
If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Then finally, return to the pot and add sweetened condensed milk and salt and pepper to taste. Alternatively, swirl some thick cream through the soup and sprinkle finely chopped parsley on top and/or toasted pumpkin and sunflower seeds.
Voila!
