Ever wonder why butternut squash has this funny name? I did and it is definitely not surprising why it is called that way. Guess why? Nothing?! Oh fine, I’ll tell you. It relates to the texture and the flavor of the squash. “Smooth as a butter and sweet as nut” according to Dorothy Leggett.
The recipe today is one of those dishes which immediately go to the top list of food. I have too many contestants on my lists because I like eating too much. I love food, specially the ones which make me feel super awesome inside. This cream, this amazing cream, made it to number #1 position of my cream/soups. My absolute favorite vegetable cream. There is no other like it for me. It is my to-go comfort cream when I need to feel awesome inside.
The velvety butternut squash cream was concocted when I used to live the Louisiana. It was a very cold day, and the only thing going through my mind was a meal that would make me feel super comfortable and warm in my most inner self. I had very vegetables at home at the time. The butternut squash and carrots are basically around the same tone of color, so I thought it would look beautiful together. It turned out to taste amazing as well as I added a little bit of pepper and garlic cloves to it.
You see the butternut squash and carrots combined together make us for a nutritious cream. Since it is a butternut squash cream, ratio of butternut squash to carrots is bigger, and obviously the benefits are still tremendous.
Butternut squash is rich in fiber, vitamin C, potassium, magnesium, vitamin A and E. It is a versatile vegetable like any other, and it is perfect for soups and sautees. Roasting is probably the favorite and most known way to cook this squash. It is delicious specially if you add not only salt and pepper, but other spices (ex. nutmeg) and/or aromatic herbs (ex. parsley). You will be amazed to know that it can also be added to breads and muffins. The vegetable with a sweet and earthy flavor could only be paired with the perfect carrot.
Carrots are the key ingredient of my favorite vegetable cake. The taste of such vegetable is very characteristic just like the squash and packed with plenty beta-carotene, fiber, antioxidants and senorita vitamin K. Try garlic carrot fries, and you will forget about your other version of fries.
Both vegetables in the cream are packed with benefits that your body will be glad to receive it. The taste will not disappoint you either because it has additional ingredients. I find these two very essential to all the recipes I make. I am talking about black pepper and garlic. Everyone has their basics ingredients which have to be present in their dishes for identity. For me, a dish without them seems very bland.
The butternut squash cream would not be the exception. Although it only has a small quantity of both pepper and garlic, it definitely is enough to make this dish unforgettable. All the ingredients come together to bring earthiness and flavor to your taste buds. I hope you are ready for a simple, but delicious and unforgettable cream. Lets us get started.
Butternut Squash Cream
- 300 g butternut squash, peeled and cubed
- 50 – 100 g carrots*, peeled and cubed
- 2 tablespoon onions, diced
- 1 1/2 – 1 3/4 cup water
- 1/2 teaspoon smashed garlic with salt
- 1/4 teaspoon paprika
- Black pepper
*The quantity of the carrots depends in whether you want the cream to be sweeter and richer with carrot flavor. I usually use 75 g of carrots, however I like to be adventurous sometimes and go for a little more. I love this cream anyways, but you can choose to have more or less carrots.
Add all the ingredients into a small pot. Let it cook in low – medium heat. Attention will be needed in controlling the amount of fluid in the pot. Make sure not to let it dry because fluid will be needed not only to cook the vegetables, but as well to help blend it.
Once the carrots and squash are tender, remove it temporarily from the stove and blend all the contents with the help of the hand blender. If the cream feels to dense for you, add a little more water. Blend it again and put the pot back in the stove.
Let the cream simmer for around 5 minutes in high heat and turn off the stove.
You can enjoy it plain as it is or you can add a bacon. If you happen to have crunchy bacon at home, make sure to cut it into small pieces and add it to the cream and sprinkle a small quantity of pepper. It will be a much tastier version of the cream with bacon. I recommend it.
Guess who took this velvety beauty to work? ME 🙂
I hope you enjoy the butternut squash cream and may it become one of your favorites as well. Allow my recipe to guide you but not limit you. Be creative, and create your favorite version of the cream.
Until next time, Hungry People.