To cheer us up I made the Pumpkin Soup from the November Sainsbury magazine - a recipe by Tana Ramsay. The recipe says that you can you use any squash so we picked up two butternut squashes - I think all the pumpkins must have gone to good homes in time for Halloween.
Serves 6
1 tablespoon olive oil
10g butter
2kg (4lb 8oz) squash of your choice - diced
3 sprigs rosemary
3 cloves garlic, finely chopped
1 litre chicken stock
optional - 2 Parmesan rinds
Heat oil & butter in large pan
Add garlic & rosemary
Add the squash and let it cook for a few minutes until the squash starts to colour(If you are adding the Parmesan rind pop it in at this stage and let it melt a little bit)
Add stock & a pinch of saltLet everything simmer for 25 minutes - the squash will be soft
Cool slightly then remove the stalks from the rosemary and the Parmesan rindUsing a liquidiser or hand held blender blend until smooth
Warm the soup back up & serve with crusty bread
I have to hold my hands up & say I ended up making half the quantity above, cutting a raw butternut squash is blumin' hard work!Now I need to find a recipe that calls for roasted squash - I think I've seen one with feta cheese lying around here somewhere...
2 comments:
I made this soup too, with pumpkin, and I wasn't keen! What did you think? Maybe just because pumpkin doesn't quite taste as strong as other squashes, but I was disappointed as it smelt lovely while cooking :(
Hi Catherine,
I thought it was ok, but I had the frozen portion for lunch last week & I couldn't eat it :( I think I've overdone the BNS intake for this year!!
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