October 29th, 2007

Another Butternut Squash Soup Category: Recipes

Today it was dark when we got home. How depressing.

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.

Ingredients (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

How to Do It

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 salt

Let everything simmer for 25 minutes – the squash will be soft

Cool slightly then remove the stalks from the rosemary and the Parmesan rind

Using 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 Responses to “Another Butternut Squash Soup”

Catherine Says:

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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