The penultimate butternut squash has become a delicious soup for lunch. I adapted an easy to make Jamie Oliver recipe.
Ingredients:
Olive Oil
2 red onions
2 celery sticks
2 carrots
4 garlic cloves
2 rosemary sprigs
Fresh red chilli to taste (I just pick and freeze chilli’s for winter cooking)
Salt and Pepper
A large butternut squash
2 Litres of chicken stock
Chop up vegetables and herbs. Heat some olive oil in a large pan. Add everything apart from the butternut squash and seasoning. Cook in the oil for ten minutes. Add the butternut squash and stock. Simmer until all vegetables are tender, then liquidise. I use a hand held blender, but my knack is a little hap hazard as I invariable end up with splattered soup up the wall! Heat through and season to taste.
Butternut squash stores well over winter, mine have just been left on a shelf in the utility room. The big decision now is what to do with the last one. I know the husband will want a butternut squash risotto, somehow I will persuade him to make his amazing Thai butternut squash curry.
