Tonight, I was wondering what to do with the bottom part of a butternut squash. The top section had become a curry, alongside a sweet potato and some spinach, and so I had the other bit left. The violinist suggested soup, and indicated that she would like that for dinner tonight, so that is what I made.
It was easy, really, when I found a recipe which I could adapt to the ingredients which I had available. The squash was chopped up and roasted in my little oven for about half an hour in a wee puddle of oil in a roasting dish. I fried off an onion in a smidge of butter and oil, and then added two garlic cloves [there's a bug going round in a Fenland school at the moment - not ours, yet - so I am going heavy on the alliums] and when the squash was finished roasting, it was added to the onions with 800ml of vegetable stock. I added a teaspoon of curry powder for a bit more depth of flavour, and then I used the stick blender to whizz it all up. I served it with a dollop of creme fraiche in each bowl.
It made two bowls of soup, which was perfect for the two EF girls as the YFG hates butternut squash so she opened a tin of chicken soup. They had hot cheese toasties and a microwave syrup sponge pudding with custard for dessert - a lovely, warming storecupboard/use it up kind of supper! No photos as they ate it too quickly...
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