I was thinking of trying a more complex post – but I decided instead to play it safe and stick with a recipe.
The ingredients are basically the ones you see above plus water or stock and maybe some cream (soured cream/ greek yoghurt) and a few chives or herbs to garnish.
This recipe is very easy and the ingredients are not particularly perishable – so it is ideal for over the Christmas holidays and it tastes delicious, for a minimum of effort.
Butternut squashes have been on our supermarket shelves for a few years now. A North American vegetable they are related to the melon and have a very sweet taste. You will need to peel and de-seed your butternut squash and chop it up into 2 inch cubes. It’s a bugger to peel and you will need a sharp peeler. Do not try peeling it with a knife.
Finely chop the Onion and sweat in a frying pan in a little oil. De-seed and chop a red pepper and add this to the frying onion. And then combine the three vegetables in a suitable sauce pan and add some water/stock to cover the vegetables. Add some salt and pepper bring to the boil and simmer for half an hour.
Use a soup maker or liquidiser to blitz the soup. You can at this stage, pass the soup through a mesh, to remove any fibourous bits – though it’s an embellishment. I also have to say that it will benefit from a good stock. I first made it with a Turkey Stock.
Correct the seasoning and serve – It will do as a main course for 2/3 people or as a starter for 4/5