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Winter Squash Soup


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Winter squashes, e.g. Butternut, Hubbard, Uchiki Kuri, are fun to grow and come in a range of colours, shapes and sizes. Most have a sweet, nutty flavour and make delicious curries, risottos and soups. Once harvested, squashes keep well for a few months in a cool, frost- free room.
I made a big pot of soup for supper today and have enough leftover to freeze for future pack-up lunches.

Ingredients (serves four)
500 g peeled and cubed winter squash
500 g peeled and diced potatoes
2 tbsp oil
2 onions, diced
1 garlic clove, thinly sliced
2 cm piece of ginger, peeled and chopped finely
850ml hot vegetable stock
2 tablespoons of single cream or creme fraiche (optional)
Salt and pepper to taste

Heat the oil in a large pan and cook the onions on low for two minutes stirring constantly so they don’t catch.
Next, add the garlic and ginger and cook for another minute. Stir in the potatoes and squash and cook for three minutes.
Add the vegetable stock, bring to the boil and then cover the pan, reduce heat and simmer for 20 minutes or until the vegetables are tender. Use a stick blender or food processor to puree until smooth.
Season with salt and pepper to taste and stir in the cream or creme fraiche.

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