Butternut squash soup |
Houmous |
I love trying new recipes and these were all previously untested - I have made houmous before but this was by far the best recipe. Served with toasted pitta bread and vegetable crudites will make a good lunch and I can't wait to tuck in :-)
Tomorrow morning I will make a small batch of scones to have with homemade strawberry jam...I'd better do some more running soon, given all this food around! For that I would quite like for the weather to improve a little - I don't mind running in the rain every once in a while but when it is too often, it gets a bit tedious.
Butternut squash soup
Ingredients:
Butternut squash soup
Ingredients:
- 1 butternut squash , about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies , deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche , plus more to serve
- Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
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