Australians call it butternut pumpkin because of it’s close similarity to pumpkins, but butternet squash is the real name. It comes from central America, grows on vines and has a yellow skin with an orange pulp inside. It’s fantastic as an ingredient because not only is it very versatile – it’s a good source of fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in soup, bread, casseroles, even muffins. Squash soup is a great choice for a starter. It’s easy to make, takes around half an hour from start to finish but above all else it tastes amazing. Below are the ingredients and an easy to follow recipe.
Time from opening cupboards to serving: Half an hour, Serves four people
Ingredients: 1 large squash, medium onion, 1/2kg of potatoes, coriander, olive oil, 100ml double cream, stock cube, pepper for seasoning and a knob of butter
1. Using a peeler, remove all skin from the squash. Cut off the ends, cut in half and take out all the pips. Then cut into 1″ cubes.
2. Heat a large pan on a low heat, add the oil and butter. Allow the butter to melt.
3. Chop the onion into small pieces. Add to the pan and fry – still on a low heat. You don’t want to brown the onion, just soften it up.
4. Peel the skin off all the potatoes. Cut these into 1cm cubes and add to the onions. Make sure you stir them well to get them covered in oil.
5. Now add the squash, again stir well covering with oil, put the lid on and leave for ten minutes, returning after five minutes to stir.
6. After 10 minutes check that the potato has started to soften. When it softens mix the stock with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. This should take about 15 minutes and you may need to add water – add just enough to cover the vegetables or the soup will be too watery.
7. Add the coriander and cream to the mix and blend until smooth.
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