Soothing And Comforting Butternut Squash Soup

September 6th, 2006

Rob is out tonight so it’s just me for dinner. I had a butternut squash in the fridge so made a thick, creamy soup with it.

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…

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