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…
