THIS week’s recipe from Arlene Thompson is a delicious butternut squash soup, which is the ideal lunch time meal as the cold weather approaches.
Arlene suggests making a batch and then freezing it in smaller amounts, giving a nutritious meal any day of the week.
“Try serving with crusty bread toasted, toasted with melted gruyere cheese on top,” she added.
Butternut squash soup
Preparation time: 20 minutes
Cooking time: 40 minutes
• 1 butternut squash, weighing 450g
• 1 large onion, chopped
• 2 cloves garlic
• 1 litre vegetable stock
• 125ml white wine
• 2 sprigs of fresh thyme
• 1 bayleaf
• 1-2 teaspoons freshly grated nutmeg
• Freshly ground pepper
• 150ml soured cream
• 2 tablespoons snipped chives
1. Peel and slice the butternut squash, discarding the seeds.
2. Put the prepared squash into a large saucepan with the onion, garlic, stock and white wine. Bring the squash to the boil and add the thyme and bayleaf, season lightly and cook over a low heat for 25-30 minutes or until the squash is tender.
3. Transfer the mixture to a food processor and whizz to form a purée. Return to the rinsed out saucepan and bring back to the boil, season to taste with nutmeg and add more seasoning if needed. Adjust the consistency of the soup, if necessary with a little extra stock or milk, it should be the consistency of double cream.
4. Spoon the hot soup into individual bowls, swirl some soured cream on top and finish with a sprinkling of chives.