And the kitchen was hot last weekend! The weather has become chilly, there is dampness in the air, laundry stays damp if it’s hanging on the washing-line after 4pm, there’s a smell of smokey bonfires on the air in the evenings(love!), it’s just not the season for regular salads anymore. Something warming is needed.
This little(big) beauty was on hand to be peeled, de-seeded and chopped.
I hate preparing Butternut Squash….it’s so tough. But let’s be grateful for the food we can purchase and have on the table. And for patterns in nature.
Chopped and ready to go. With 2 onions – peeled and sliced – and 2 garlic cloves to be crushed.
Add everything to the pan and cover with approx 400ml stock(veg or chicken) and a good grinding of fresh black pepper. Bring to the boil over a hot hob and then simmer rapidly(cover the pan with a lid) for approx 30mins, until the butternut squash is soft. Blend/liquidise – I used a hand-blender – until smooth, and enjoy with more fresh black pepper over the top.
It looks poop-ey but it’s tasty. Sweet, garlicky, savoury, satisfying and wholesome for the body and soul. Add more stock for a more liquid soup. I portioned this into 4 containers, and put several in the freezer. Grind more fresh black pepper over the top before serving, for a wonderful pepperiness.