Tuesday, 22 November 2011

Butternut Squash Soup

1 whole squash around 1kg
1 red onion
2 sticks celery
Veg or chicken stock about 500ml
seasoning (pinch of mixed herbs of your choice. I usually use italian seasoning)
black pepper
Peel and cube the squash.
Chop celery.
Chop the onion and fry to soften. (I use olive oil with garlic infused, it gives it a bit of a garlicky flavour without being strong)
Add the squash cubes and the celery and cook on a low heat while preparing the stock. I use 2 stock cubes to about 500ml or a bit more of water, enough to cover the squash but not drown it.
Simmer with the lid on until the squash is soft.
Put all the solids in a blender with a little of the stock and puree. When it's the consistency you want, put it all back in the pan with the stock and stir it all together.
Simmer for a few minutes, then taste and season. If it's not as smooth as you want then you can blend again
Add black pepper to taste
Serve with big fat chunks of bread
It makes enough for 3 big bowls or 4/5 as a starter and freezes well
I also used a few spoonfuls in my casserole to give flavour and a bit of bodyYou can also use it as a mother stock for another veggie soup,pumpkin, or mixed veg or even chicken?

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