I bought a smallish butternut squash last week and then realised I had no idea what to do with it! After an appeal to my facebook friends, I had lots of suggestions. I decided to try soup, and since I had some cooking apples on hand, I threw one of those in as well. Below is the recipe, more or less - I didn't measure anything so amounts are approximate. This was warm and satisfying; the perfect Autumn food in my book!
makes about 4 servings
1/2 a medium-small butternut squash
1 large cooking apple
1 large onion
about 2 T. butter
cumin and curry powder - a sprinkle each
1 tsp salt
1 quart water
2 cubes chicken bouillon
Cook onion in butter and salt until soft. Peel and chop the apple, carrot, and squash. (My squash was in about 1"-square pieces; the apple and carrot were roughly diced.) Add to pot with the rest of the ingredients. Bring to a boil; keep at a low boil/vigourous simmer until all the veggies are soft. Ladle out and put through a blender in batches until smooth. Serve hot. I added a splash of Tabasco sauce to my bowl, but it certainly isn't necessary.
|It's such a pretty colour!|