Thursday, 25 November 2010

Butternut Squash & Courgette Soup

This is a recipe that I have made loads of time and always get asked the recipe so thought I would share it on here.

Ingredients:

1 butternut squash
3 courgettes
2 knorr vegetable stock cubes mixed with 1 1/2 pints from the stock off the squash
1/2 teaspoon dried coriander - you can use fresh if you have it
1/4 teaspoon nutmeg
Pinch garam masala
Pinch cumin
Salt and Pepper to taste
Double cream

Method:

Cut the squash into about 12 large pieces, remove seeds and then boil (with skin on) until nice and tender.  Peel the courgettes and chop into slices.  Fry the courgettes in a little olive oil until coated and put the lid on the pan so they soften faster.  Add all the spices/herbs, salt and pepper, give a good stir.  Once the squash is tender, pour the whole thing through a colander keeping the juices from boiling the squash for the vegetable stock cubes.  Remove all the flesh from the squash and mix in with the courgette.  Add stock cubes to the boiled water and then add to the squash and courgette mix.  Simmer for around an hour.  Blend the soup mix and add cream to your taste.  Check seasoning and add more salt and pepper if required.

This is delicious served with homemade bread - particularly sun dried tomato/parmesan or a nice crusty wholemeal loaf.

Enjoy - great for a winter's evening or for Christmas Eve as a light meal.