A GLOBALISED GUIDE TO THE BEST IN FOOD: COOKING IT, EATING IT AND ENJOYING IT!

Tuesday, April 22, 2008

Butternut Squash Soup


A one kilo squash will give about 700g of flesh once you’ve taken the skin off it and the pulp and seeds from the cavity. The skin’s ultra tough – you can roast the squash to make the skin easier to take off, or just go at it with a sharp knife. Do watch those fingers, though! Once you've flayed the squash, the rest is easier than saying 'nmkl pjkl ftmch'.


Ingredients

  • 1 kg butternut squash
  • 1 litre good chicken or vegetable stock
  • 1 red chilli, chopped
  • 1 red onion, chopped
  • 1 tsp salt
  • ½ tsp crushed black pepper
  • 3 cloves garlic, chopped
  • 1 tsp curry powder

Chuck everything into a pan and cook it up for 20-30 minutes until everything’s softened. Blitz it well and then reheat to serve.

2 comments:

i*maginate said...

Yum yum yum!

I like the usage of the word 'chuck' coz that's how cooking should be done in my book.

Gotta try this recipe some time - thanks for sharing.

the real nick said...

Nice and simple, with fresh crusty bread.

Alternatively, I do almost the same recipe with Pumpkin in lieu of Butternut. Decorate with roasted pumpkin seeds and a dollop of sour cream...