Butternut and pumpkin squash soup

finishing

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

Serves 2-3

Ingredient

1 small butternut squash diced

¼ of a large pumpkin diced

1 onion chopped

1tbsp butter

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

step 11)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.

 

2) Chuck in the diced butternut squash and pumpkin and your chosen stock (I used vegetable).step 2

 

 

 

 

3) Allow the vegetables to brew in the stock until they have softened, which may take ten to fifteen minutes.

step 3

 

 

 

 

 

4)Whizz the saucepan contents into a puree in a food processor or by using a hand blender.step 4

 

 

 

 

 

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.step 5

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.

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This blog was created for the students of Westminster university. WEST stands for Westminster's efficient, successful and triumphant students. Hopefully this blog will help students in wanting to achieve these qualities. It won't make student's an overnight successes. Rather it is meant to be a gentle nudge for the student so that they pave their own road in life, whilst at the same time benefitting other students (for the students, by the students). Students can email in their ideas and queries to studentsofwest@outlook.com Finally: Mother to Son Well, son, I’ll tell you: Life for me ain’t been no crystal stair. It’s had tacks in it, And splinters, And boards torn up, And places with no carpet on the floor— Bare. But all the time I’se been a-climbin’ on, And reachin’ landin’s, And turnin’ corners, And sometimes goin’ in the dark Where there ain’t been no light. So boy, don’t you turn back. Don’t you set down on the steps ’Cause you finds it’s kinder hard. Don’t you fall now— For I’se still goin’, honey, I’se still climbin’, And life for me ain’t been no crystal stair. By Langston Hughes You can make it students of WEST!
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