Here I am, the butternut squash addict with another butternut squash soup recipe. I was going to roast the butternut but thought “Hey why not steam it instead?”. Then I decided to include steam fish to make my meal fuller. Then there were this thought of “Hey, I should make use of my long forgotten saffron!” and lastly “Let’s add some chia seeds to make this soup more nutritious since I’ve not seen any recipes adding chia seeds to soup but mostly to smoothies, drinks and pudding!”. That’s the story of how this recipe were conceived. Haha
Steamed dory fish fillet with chia seeds butternut squash soup.
Let’s steam and make soup!
Place garlic, cubed butternut squash and carrot in a heat-resistant bowl and place in a steamer. Steam until soft (about 15-20 minutes).
Place this cleaned fish in a heat-resistant plate. Season with salt and pepper and marinate both size with saffron soaked water and garlic for around 15 minutes. If you want the color to be more yellowish, add more saffron. I should have added more myself. Steam for about 10 minutes.
Steamed dory fish fillet with ginger and saffron soaked water. Place this aside.
Blend the steamed butternut squash, carrot and garlic. Add the beautiful juice from the steamed fish and plain yogurt to the blended vegetables in a saucepan. Combine them well and heat the soup until you see small bubbles. You can also add water if you prefer more liquid. I like mine thick. Add salt and pepper to taste. I didn’t add salt as the soup is already full of natural flavor.
Remove the soup from heat, add a tablespoon of chia seeds, mix well and set aside for 10 minutes to allow the chia seeds to swell up. Serve the soup in a bowl with steamed dory fish.
You get the sweetness from the vegetables, spiciness from the ginger, savoriness from the vegetables, fish (& juice) and very tiny tanginess from the yogurt. Initially I didn’t really like the soup taste but as I eat more and more, my eyes start showing 😍 *hearts*
Hope you enjoy this soup-y goodness!
Steamed Dory Fish Fillet With Chia Seeds Butternut Squash Soup
550g butternut squash, deseeded and skin removed
1 medium sized carrot, peeled
2 garlic, peeled and crushed
3 tablespoons plain yogurt
1 tablespoon chia seeds
200g dory fish fillet, cleaned
1/2 thumb sized ginger, peeled and julienned
2-4 saffron treads (or more) soaked in 30ml warm water (optional)
salt and freshly ground pepper
1. Cut butternut squash and carrot into cube sizes and place in a heat-resistant bowl together with crushed garlic. You want them (butternut squash and carrot) to have approximately the same size for even cooking. Steam for about 15-20 minutes until soft (test with toothpick or edge of sharp utensil).
2. Marinate dory fish fillet on both side with saffron soaked water, garlic, salt and freshly ground pepper for about 15 minutes in a heat-resistant plate. Steam the fish for about 10 minutes. Then remove from steamer and place aside.
3. Place the steamed butternut squash, carrot and garlic in a deep saucepan. Blend with an immersion blender. If you’re using regular blender, placed the steamed vegetables in the blender and then pour into a saucepan after blending.
4. Add the steam juice from the fish and plain yogurt into the saucepan. Mix well and heat the soup until small bubbles appear. If you like thinner consistency, add more water. Add salt (if necessary) and pepper. I didn’t need to add salt.
5. Remove saucepan from heat and add chia seeds. Mix well and let it sit for about 10 minutes so that the chia seeds can swell up (to maximize the benefits).
6. Serve the soup warm with steamed dory fish fillet. You can reheat the soup before serving if the soup have cooled down.