Soothing And Comforting Butternut Squash SoupSeptember 6th, 2006
I would usually roast the butternut squash but tonight I’d been to the gym, time was getting on and I was hungry so I thought I’d try it another way.
I sautéed two chopped shallots with a crushed clove of garlic for a minute or so then added the peeled, deseeded and cubed butternut squash. I cooked this for about 5 more minutes then added half a litre of vegetable stock. I brought this to the boil and let it bubble away until the squash was tender. Then I liquidised it with my trusty hand blender, seasoned well – it needs it – and finally poured a little double cream in.
I ate it with thick crusty bread. It’s a little like a vegetarian version of cream of chicken soup. Mmm…