Sometimes I buy a vegetable with the intention to use it for a specific purpose, then I change my mind at the last minute, use half of the ingredients for another dish, and am then left with a lonely turnip, Jerusalem artichoke, or in this case squash. In those times, rather than waste it , soup provides a great opportunity to create a tasty meal with store cupboard staples that can be enjoyed fresh or be frozen for when you are more in the mood. The below recipes is a simple recipe which can easily be adapted with most squashes or root vegetables.
1 medium sized butternut squash
1 vegetable stock cube
2 cloves of garlic
Handful of fresh/ dried herbs (I’ve used sage as it stays evergreen in our garden)
Olive oil (optional)
Cube your butternut squash and remove the seeds. You can remove the skin (which makes for a smoother soup) but I like to keep the added fibre in.
Place in a pan and fill with water so that the squash is 3/4 of the way covered up the side of the pan.
Deskin and quarter the onion, and add the peeled garlic cloves with the onion to the pan.
Add your stock cube and bring to simmering point. Simmer for approximately 20 mins. Allow to cool.
Once cool use a blender / food processor to blitz to a smooth consistency. I normally have to do this in batches owing to the size of blender.
Warm in pan to serve and add seasoning and your chopped herb. Drizzle with olive oil to finish.