Saturday, July 28, 2012

Like Buttah(nut Squash)

So in an effort to get a few more of our proverbial leafy greens (because we eat vegetables, but not any that could actually be categorised as leafy greens), we decided to make soup again this week. I have to say, I do enjoy my soup-making. Soups and stews are just fun things to cook. So what was this week's soup of choice? Butternut squash soup. I think it needs a better name...I'll be taking suggestions.

As per usual with my soup/stew-making endeavours, I didn't follow any recipe in particular. Once you know the basics of what flavours go together you really can just make it up as you go along. And for me, that's half the fun. So, if you'd like to get in on the buttery-nutty-squashy goodness, here's what you'll need:

  1. 2 packets of pre-cut butternut squash (or if you're hardcore, just one big whole squash)
  2. 3-4 medium potatoes
  3. 3 carrots
  4. 2 small/medium onions
  5. 3 cloves of garlic
  6. 150 ml crème fraiche (if there is an equivalent to this in the US, I can't think of it. You could probably use a bit of sour cream in a pinch, or plain yoghurt, more likely.)
  7. 1 tsp each of: rosemary, thyme, and parsley & 2 tsp ground cumin
  8. 3 bay leaves
  9. Unfortunately Not Pictured: 1 litre chicken stock, a dash of olive oil, salt and pepper to taste.
So then, let's get down to brass tacks, shall we? How do you make this tasty concoction? 
  1. Chop your squash, potatoes, and carrots into chunks. These don't have to be terribly small. Toss into your pot on medium heat with a bit of olive oil in to prevent anything sticking.
  2. Dice the onions and garlic and toss them in along with your herbs and spices mentioned at #7 above.
3.   Add in your litre of chicken stock & bay leaves. Cover the pot for about 15-20 minutes and allow to come to a rolling boil.

4.   Once the squash, carrots and potatoes have thoroughly softened, turn off the heat, take a hand blender, and blend the mixture until smooth. Mmm....
This is also the part where I advise making buttermilk biscuits. Check my sister's blog, Marillenbaum, for those instructions.
5.   Your soup now blended, add in your 150 ml of creme fraiche and stir in. It's probably best to have this at room temperature before you stir it in - you know - just to make sure it doesn't curdle in the heat or anything.
6.   Add salt and pepper to taste and live it up. You've just made awesome soup and biscuits. This stuff is the ultimate comfort food.

Seriously, I can't overstate just how delish this stuff is. I whipped some up last night for dinner before we went for a walk, then put E to bed and watched the opening ceremony of the Olympics. Also, best moment of the opening ceremonies? Rowan Atkinson playing Chariots of Fire with the London Symphony Orchestra. I highly recommend giving that one a watch over on the BBC's webpage.

Enjoy your soup and the rest of the Olympics!

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