Ever wondered what to do with those oddly-shaped and strangely-named butternut squash?
Here's a suggestion:
Photo from Stuart O'Keefe.
Chop 2 onions and saute in 3tbsp butter until soft.
Add half a butternut squash that's been peeled and diced, and 1 apple that's been cored and chopped. Fry for a few minutes.
Take it off the heat and add 3 tbsp flour, 1 tsp curry powder and a pinch of nutmeg. Stir.
Slowly add 750 ml (3/4 pint) of veg/chicken stock, 400ml (almost 1/2 pint) milk & 1/4 cup orange juice. Bring to the boil, then simmer for 20 minutes until everything is tender.
Pour it all in a blender or food processor and blitz until smooth. Add a pinch of sugar and serve, with cream or sour cream, on a rainy day.
3 comments:
I make a similar soup with butternut or acorn squash. It is one of our favorites, except for one daughter who always thinks she is going to throw up when she eats it. Hasn't happened yet. She's a weird one!
Sounds easy and really delish right now.
I love butternut squash soup. Sadly, I'm the only one in my family who does, so I usually make a big batch of it and save portions of it for me to have for lunch in the winter. Along with some homemade bread, mmmm.
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