I first discovered butternut squash when I went to England…and I really didn’t like it at first…until my friend Laura made the most amazing butternut squash soup ever one evening she invited my husband and I. It was so good that I tried to do it again and it’s become one of my favourite soups! I love the flavour which is close to the usal pumpkin yet is a bit more sweet! What I really enjoy is the surprised faces of my guests who really struggle to guess which vegetable it is. Here goes the recipe…I hope you’ll be as surprised (in a good way of course) as I was! 🙂
- a glug of olive oil or a knob of butter…as you wish!
- 2 carrots
- 1 onion
- 1-2 cloves of garlic
- 1 butternut squash (I bought one that was 1,2 kg)
- 600 ml chicken or vegetable stock (you might need a bit more or a bit less depending on the amount of vegetables you have)
- a good pinch of salt and pepper
- a good splash of cream or coconut milk
- a splash of lemon juice
1. Slice your carrots, onion and garlic roughly and put them in the pan with the oil (or butter). Cook on medium heat until slightly soft. Peel and slice the butternut squash (be extra careful…it is very hard to cut it and I’m always scared I’m going to lose a few fingers!) and put it in the pan. Cook it for a few minutes but make sure it doesn’t burn. Pour in the chicken or vegetable stock and put the lid on. Leave it to cook until all the vegetables are soft.
2. Blitz the vegetables with a hand blender or in a food processor until very smooth. Return to the pan. Add a splash of lemon, season it with salt and pepper if necessary and pour the cream or coconut milk. It is ready!!