πŸ₯£ ALMOND BUTTERNUT SOUP WITH HOMEMADE RYE SOURDOUGH BREAD πŸ₯£

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Though we supposed to be in the middle of the cooler rainy season, gray, wet days like today are rare. Everybody is slowly getting tired of the constant heat and rice farmers are facing a huge challenge.

Rice is grown in water. No rain means no water-filled rice paddies. Let’s hope the monsoon comes soon as I don’t know what the Cambodian people are going to do without their rice. Khmers, like many other Asian people, eat rice for breakfast, lunch, and dinner. Plus, many in-between snacks are made of rice too.

On a rainy day like this, I feel so happy with the big pot of soup I made yesterday. Pure comfort food! And the best part… these butternuts are locally grown without the use of chemicals by a friend of a friend. Some of the butternuts were quite small, lucky me I got there as one of the first people to pick my own.

Yeah for local organic food. You can taste the difference.

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ALMOND BUTTERNUT SOUP WITH HOMEMADE RYE SOURDOUGH BREAD


Butternut squash is an orange winter squash, known for its versatility and slightly sweet, nutty flavor. Next to its many culinary uses (in both sweet and savory dishes), butternut squash packs a punch of good-for-you vitamins, minerals, fiber, and antioxidants while being low in calories.

Though I often add raw butternut or pumpkin to my smoothies, winter squash is commonly roasted or baked.

INGREDIENTS


  • 1 big butternut squash or 2 medium ones, quartered
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 750ml to 1L veggie stock
  • β…“ cup unsweetened almond milk
  • Balck pepper and Himalayan pink salt to taste

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For serving:


  • Rye sourdough, toasted
  • Fresh parsley, chopped
  • Sunflower seeds

INSTRUCTIONS


Preheat oven to 200C or 400F.

Roast the butternut, skin on, with cooking oil (we used olive oil) until fork-tender. Scrape out the flesh.

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Meanwhile, saute onion for about 5 minutes, then add garlic and cook for 1 to 2 minutes more. When ready and fragrant, add butternut flesh, stock, almond milk, pepper, and salt. Cook for about 10 minutes.

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Blend until smooth and pour into bowls. Serve with toasted bread on the side and fresh parsley and sunflower seeds on top if you like.

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ


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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND HUWAWEI Y9


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