However, I was determined to be productive so I got my buttocks back into the kitchen. As I have been threatening for sometime now, I was going to embrace my friend Emma's recipe she posted on my blog for Butternut Squash and Red Pepper soup. After much discussion with my Dad about how Oxo and Knorr stock cubes do the same thing, he was suggesting otherwise, I hit up Twitter and Facebook to ask the question. Eventually getting the answer which summed up is, yes they do the same thing but Knorr is better as it breaks down more easily than Oxo. Now we all know, eh?! Fabulous - moving on...
Emma's Butternut Squash and Red Pepper Soup
Ingredients:
1 small butternut squash
1 onion
1 red pepper
2 pints hot vegetable stock (2 stock cubes is normally enough)
Peel, de-seed and chop 1 small butternut squash and place in a pan with 1 chopped onion and 1 deseeded and chopped red pepper. Add 1.2 litres (2 pints) of hot vegetable stock and simmer for 25-30 minutes or until the squash is tender (it'll not do it any harm to be left longer if you like). Puree in a blender (or use a hand blender) until smooth.
Ingredients in the pan...
...soup in the bowl...
...all gone!
I would say that it was a success. My Dad liked it too. There is another portion left for tomorrow. Looking forward to it. Now if I can make it, you can make it. If you do, I hope you enjoy it as much as I did - and a big thank you to Emma for the recipe idea in the first place.
Keep those ideas coming... this is a huge learning curve for me, heck, until today I had never even tasted Butternut Squash! I know, I know, sheltered life and all that!!
2 comments:
That looks REALLY lovely!!! Think I'll have to try that one.
If you're not doing walking outside, you could be doing different stuff INDOORS Shandyman!! Not taking the blister excuse ;) hehe.
I make this a lot, but I roast it all which makes for far less effort in the kitchen
Just halve and deseed the squash and slice a grid system through it. Halve the peppers and onion, drizzle with a little olive oil and put in the oven for an hour (not too hot or you'll burn it). Then you just whizz it all up in a blender with a little vegetable stock (I use Knorr cubes) and hey presto. When you roast them, you get a slightly different flavour too.
Oddly enough, I have a large squash ready to go with three large peppers and red onion (I make enough to freeze)
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