By Shafina Khatun (SSA Cavendish)
This is my first time making the soup and I adapted it from Lorraine Pascal’s roasted butternut squash soup. She uses a medium sized butternut squash soup which she roasts in the oven for a while before adding it into her saucepan which is mean to bring out the flavour. But me? I couldn’t be bothered. I also only had a small squash and a quarter of a pumpkin…so I made the best of what I had. This soup really is perfect for a cold autumnal evening. I messed around with the images on photo gallery which is why they look so different…I’m not the greatest photo editor :s
Some benefits of pumpkin (for those that care): they have anti-oxidants, are low in calorie, contains no amount of cholesterol or fat. It’s rich in vitamins and minerals.
Some benefits of butternut squash (for those that care): erm… sort of similar to a pumpkin
1 small butternut squash diced
¼ of a large pumpkin diced
1 onion chopped
1 garlic clove chopped thinly
500ml chosen stock
150ml single cream
Chilli flakes (optional)
Kitchen utensils: Saucepan, food processor or hand blender, wooden spoon, small bowl or mug to ladle the soup, knife, chopping board or a flat plate works just fine if you don’t have a board
1)Heat a sauce pan on medium heat and melt the butter. Add the chopped garlic and fry for a minute. Add the onions, some salt and cook until the onions are soft and brown. You can add in some chilli flakes or powder if you wish.
3) Allow the vegetables to brew in the stock until they have softened, which may take ten to fifteen minutes.
5)Pour the contents back into the saucepan on low heat, add in the single cream and gently heat for around ten minutes. Take off the hob and enjoy with some bread or for some reason my mum boiled a potato which actually went together nicely.
It tasted good and the family approved of it which means something. Next time I might bother to roast the vegetable and I’m quite happy because this is the first food recipe up there.