Tuesday, 11 October 2011

BUTTERNUT SQUASH SOUP RECIPE


It's autumn and almost Halloween and what better to eat now than butternut squash soup? As I type this I can smell mine simmering away in the kitchen and my tummy is rumbling!
So here's my recipe:

  • 3 tablespoons olive oil (or any other cooking oil you like or butter)
  • Half of a butternut squash, peeled and roughly cubed (the other half will keep for a couple of days wrapped in film and put in the fridge or you can double up the recipe quantities if you have a large enough pan!)
  • a large onion roughly chopped
  • a large potato peeled and cubed
  • a small bunch of sage leaves, roughly torn up (no stalk) or a heaped teaspoon of dried sage.
  • 1 litre of stock (I used a stock cube but you can use leftover gravy from a roast dinner and make it up to the litre with water)
You will need a large saucepan, measuring jug, strirrring spoon and a liquidiser, stick blender or sieve.
Heat your oil in the saucepan and throw in the onion, sage, squash and potato. Turn heat down, cover and cook for 10 minutes and, unless you have a very good non-stick pan, you will have to stir quite often as it will stick.
Add your litre of stock and simmer gently for 30 minutes. Cool slightly, and blend completely until smooth. As vegetables never come in set sizes, you may need to add a little more water if the soup is too thick, then season with ground black pepper and reheat if necessary. If you don't have a blender of any kind you can mash the soup with a potato masher. You won't have the same texture- but it'll taste just as good! Once cooled, you can freeze the soup or keep it in the refrigerator for a day or two.
Serve with toast, garlic bread or rolls. Enjoy!

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