Wednesday, 18 September 2013

Butternut Squash Soup - souper-easy and delicious.

Oven: 190 deg. C
l large butternut squash or a largeish Coquina Squash - (which is very similar to Butternut Squash)
a nice olive oil - sunflower oil is also fine.
Maple Syrup, salt and pepper.  (Honey is also ok but I prefer Maple Syrup)
large cloves of garlic
Hot water and vegetable/chicken stock cube
knob of butter, dried oregano and more seasoning - to taste.

Butternut Squash and the Coquina are very difficult to cut.  I have been known to wedge the knife into the vegetable and bang it down on the countertop - to very little avail! -  eventually managing to cut it into pieces - (across and not lengthways!) - placed in the roasting tin unpeeled.  Peeling afterwards seemed easier.

1. Place thick chunks (unpeeled if wanted) into an oven dish. Sprinkle well with ......
maple syrup,
sunflower or olive oil,
salt, pepper,
a knob of butter,
garlic cloves (unpeeled),
little hot water for base, (apple juice is also nice),
dried oregano.

2. Turn the pieces after a while, and roast until the skin is going golden, and the veg. is soft.  Remove and cool.

3. Remove the skin, place in a liquidiser with the unpeeled (squished) garlic, add some stock and blend until smooth and creamy. 
For the right consistency, adjust amount of stock to your liking.   Adjust seasoning if necessary.

Can also add a little cream or sour cream when serving.

Beautiful colour and ....... Deelicious!

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