Monday, 11 May 2009

Butternut Squash Soup

The vibrant orange colour of the flesh and the velvety smooth texture of Butternut Squash, make it one of the more appetising members of the Pumpkin family.

Try this smooth soup with the addition of toasted pumpkin seeds, for texture. It's a real treat for lunch or supper especially served with fresh herb bread, or olive, cheese and tomato flat bread.


1.5 litres vegetable stock
1 onion. chopped
1 leek, chopped
25g butter
1kg roughly chopped butternut squash
Salt and freshly ground black pepper
A few sprigs of thyme
1tbsp chopped Parsley
25g pumpkin seeds, toasted


Gently cook the onion, leek and Thyme in the butter, until softened
Add the stock and Butternut squash, bring to the boil, season and simmer for 25 minutes
Cool a little, then blend until smooth.
Pass through a fine sieve and add the chopped Parsley
Add a little vegetable stock if it's too thick
Re-heat and serve with a few toasted pumpkin seeds

Herb Bread


40g softened butter
1tbsp chopped Chives
1tbsp chopped Parsley
1tbsp chopped Oregano or Thyme
1 clove garlic, crushed
1tbsp lemon juice
Black pepper
1 baguette, cut into 1in diagonal slices


Mix the butter, herbs, lemon juice and pepper
Spread the butter mixture on both sides of the bread and re-assemble the loaf
Bake in foil for 10 minutes
Open foil and bake for a further 5 minutes, to crisp
Serve hot with soup

Tomato Cheese and Olive Flat bread


7oz plain flour
2tbsp olive oil
Pinch salt
3-5 tbsp water
3tbsp passata
3tbsp sun dried tomatoes
1tbsp thinly sliced olives
25g finely grated cheddar cheese



Place oil, flour and salt in a bowl, add enough water to make a soft but not sticky dough
Knead lightly on a floured surface till smooth
Roll into a round about 1/4 in thick
Spread passata on the surface and add olives and sun dried tomatoes
Sprinkle over the cheese and bake for 10-15 minutes until golden brown
Serve warm with soup

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