Single hen

[Hellcat]

Roasted butternut squash soup.

 

Following a request in the Nesting box, here it is.

 

From the Covent Garden soup book (can you tell how much I love this book?)

 

900g butternut squash

40g butter

350g potatoes

1.2 litres veg stock

100 mil single cream (I use double)

salt and pepper

 

3 tablespoons sunflower seeds to garnish

 

cut the butternut squash in half and scoop out and discard the seeds. Place in a roasting tin and dot with 25g of the butter. Bake for 1 hour at 160 c until softened and caramelising.

 

Toast the sunflower seeds in a dry frying pan until brown, and leave to cool.

 

Melt the remaining butter in a large saucepan, add the potatoes (cubed) and the stock and allow to simmer until potatoes are tender.

 

Allow the squash to cool a little then scoop out the flesh and puree in a blender with the potato mixture. Pour into a clean saucepan, stir in cream and taste to season.

 

garnish with toasted sunflower seeds.

 

 

I havent made this one yet so feedback would be good!

[Wiggle]

Also (as requested in another thread), here is my favourite butternut squash soup recipe. This is really good for an easy supper as you can make it in advance and then just heat through when you are ready.

 

 

1lb 8oz (or there abouts) butter nut squash (or pumpkin, if available), peeled, deseeded and diced.

1 medium to large onion, peeled and finely chopped

275ml milk

700ml hot vegetable stock

25g butter

Curry powder (according to taste)

Tin of sweetcorn

Salt and pepper.

 

 

Soften the onion in the butter for a few mins. Add curry powder to coat the onion (according to how hot you like it). Add the chopped squash along with half the sweetcorn then give everything a good stir and season with salt and pepper. Put on the lid and (on a low heat) allow the vegetables to sweat and release their juices. This should take about 10 mins.

 

Pour in the milk and stock and simmer gently for about 20mins (be careful as it makes a mess if the milk boils over )

 

Next, mix the remainder of the sweetcorn with a little butter and spread it out on a baking tray (or tinfoil if you do not want extra washing up!! ). pop it under a preheated grill and grill until golden and toasted (about 10 mins), re spreading it around about halfway through.

 

When the soup is ready (i.e after it has simmered with the milk and stock), pour into a food processor or blender and blend it until almost smooth. If you have a small blender like mine, you may have to do it in two batches.

 

Serve with the toasted sweetcorn sprinkled on top and a swirl of double cream if you are feeling naughty

 

Enjoy!!

[Laura & CTB]

 

I havent made this one yet so feedback would be good!

 

OOOOh - saw this recipe yesterday and got all ingredients on the wayhome from work. Am planning to make this on Saturday - does anyone know if I will be able to freeze it or not??

( Useless at cooking really)

[Mrs Frugal]

This is the butternut squash soup recipe my friend Susan gave me a few years ago and I love it - in fact, there's a batch on the stove at the moment for the weekend - shame it's not smellyvision!

 

Butternut Squash, Carrot and Ginger Soup

 

2 tbsp sunflower oil

1 onion - chopped

1 garlic clove - crushed

1 tsp grated root ginger

1 & 1/2 lbs butternut squash - seeds and fibres removed, skin on and chopped

8 oz carrots - peeled and chopped

1 & 1/2 pints vegetable stock

2 tsp fresh thyme

1 bay leaf

Seasoning

Rind and juice 1 lemon

 

Heat the oil and cook garlic and onion.

Add squash, carrots and ginger. Cook with a lid on for 10 minutes

Add stock and herbs and bring to the boil then simmer, covered for 40 minutes.

Remove bay leaf, puree, season, add lemon rind and juice then reheat and serve.

 

Freezes well.

[Laura & CTB]

Thanks Kate - I'll try this one the week after!!!