Buternut squash is a fruit that originally came from central America. It closely resembles a pumpkin with yellowish skin and an orange inside. It has a sweet, nutty taste. Squash is brilliant because not only can it be used in many recipes it is also high in fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in many different dishes, mainly soup & casseroles. Below is a recipe for creating a delicious starter. Squash soup is easy to make, taking around thirty minutes and getting the whole family ready for the main meal!
This will serve four people and takes around thirty minutes
Ingredients: 1 large butternut squash, 1 medium-large onion, 500g potatoes, fresh coriander leaves (optional), 1 stock cube, knob of butter, 30ml olive oil and 75ml double cream (optional). Pepper to taste
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. Add the oil and butter to a large pan. Melt the butter on a low heat.
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 and cut the potatoes into small cubes. Add them to the pan with the onions and mix them well, making sure they are well covered with the oil.
5. Add to the pan the butternut squash. Stir in well, ensuring the squash is covered with oil. Put the pan lid on and allow to cook for 10 min, stirring every couple of minutes.
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. - 32170
This will serve four people and takes around thirty minutes
Ingredients: 1 large butternut squash, 1 medium-large onion, 500g potatoes, fresh coriander leaves (optional), 1 stock cube, knob of butter, 30ml olive oil and 75ml double cream (optional). Pepper to taste
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. Add the oil and butter to a large pan. Melt the butter on a low heat.
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 and cut the potatoes into small cubes. Add them to the pan with the onions and mix them well, making sure they are well covered with the oil.
5. Add to the pan the butternut squash. Stir in well, ensuring the squash is covered with oil. Put the pan lid on and allow to cook for 10 min, stirring every couple of minutes.
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. - 32170
