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.
