A few weeks back I visited my parents. They cooked my fiance and I a great slap up meal, three courses, the lot. The starter was particually good – squash soup. This was the first time I had ever tried squash soup so I asked my mother for the recipe. She was reluctant to give it to me at first because she knew I’d immediately publish it online (and guess what… she was right!)
Here are the ingredients that you will need:
Three pounds of squash, two tablespoons of maple syrup, four cups of chicken stock (or vege stock if you prefer), two garlic cloves, a teaspoon of cinnamon, a large onion, three tablespoons butter and 1/4 teaspoon of salt and pepper
Right, first off, take the squash and peel, a normal potato peeler should do the job. Next, take a large knife and cut the squash in half. Scoop out all the seeds and chuck them in the bin. Now cut the squash into large cubes (approx 1 inch should be fine) for later.
Once the squash is prepared take the onion and garlic and dice into small pieces. Get a pan and preheat with a medium heat. Once warm, add the butter and as it melts cover the bottom of the pan. As the butter melts put the onion in the pan and cook them for 5 minutes. Now add the garlic and cinnamon to the pan and mix well for around 30 seconds. Add in the squash and stock, put the lid on the pan and leave cooking for another 25-30 minutes.
After 25-30 minutes check the mixture – the butternut squash should now be well cooked. Now blend the mixture well, add some syrup for a treat, maybe add some cream (unless you’re on a diet) and blend some more. Make sure it’s nice and smooth before serving in separate dishes.
For my squash soup recipe, videos, info and more check out the link.
