I awoke on Christmas day to my mum screeching for me to get up and open presents, followed by me crawling back into bed and awaking once more at 11am to start making the Christmas starter. After wrestling with the butternut squash and putting Christmas dinner on hold I got to work creating a tasty soup.
The end result was ok, although a little thick – (maybe add more water). However in my defense it was not blue like Bridget’s and very tasty and full of winter goodness. I must recommend this recipe – courtesy of squashsoup.net
Serves: 4 Preparation time: 35 minutes
1 large butternut squash
1 medium-large onion
Fresh coriander leaves (optional)
1 stock cube
Knob of butter and 30ml olive oil
75ml double cream (optional)
Pepper to taste
1. Take the squash and chop off the stalk and flower. Peel with a potato peeler. Chop in half and use a spoon to remove all seeds. Chop into 1 inch cubes.
2. Add the oil and butter to a large pan. Melt the butter on a low heat.
3. Peel & chop the onion. Fry it gently in the pan, with the lid on, until it starts to soften. Keep stirring and checking to make sure the onion doesn’t brown.
4. Peel the potatoes and chop into slightly smaller cubes (about 2cm). Add to the onions, ensuring you stir them well to coat with oil.
5. Add the butternut squash. Stir well then cover and cook for 10 minutes, stirring occasionally.
6. After 10 minutes check that the potato has started to soften. When it softens mix the stock with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. This should take about 15 minutes and you may need to add water – add just enough to cover the vegetables or the soup will be too watery.
7. Add the cream and the coriander leaves (if using). Use an electric blender until smooth.