Friday, 3 January 2014

Buttenut squash comments

The butternut squash is not actually a very easy vegetable to prepare. It's an awkward shape to work with.
Knowing it would be a struggle for me I had asked a friend to come to help.
She took the hard skin off with a vegetable knife, then cut it into cubes. In the past I have saved the seeds of butternut squash and roasted them... they are a bit like hard-skinned pumpkin seeds, but this time we didn't have time to do that.
The cubes got tossed in oil then roasted.
The rest of the preparation was fairly easy.
This recipe would be easier and maybe cheaper with other seasonal veg such as carrot or courgette.

2 comments:

David Ashton said...

Hi Herb, Happy New Year!

I thought I'd pass on a recipe we use quite frequently. BTW, a potato peeler seems to work pretty well.

Butternut Squash Soup

Ingredients:

2 T olive oil
2 onions, finely diced
3 garlic cloves, minced
1 T minced gingerroot
1 T curry powder
4 c vegetable broth
7 to 8 c diced butternut squash (1 large 3 lb)
14 oz can unsweetened coconut milk
2 t lemon juice

Directions:

1.    Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.

2. Pour in broth and bring to a boil. Mix in squash and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.

3. Puree (or mash) soup. Reheat before serving, if necessary.

David Ashton said...

Hi Herb, Happy New Year! I thought I work pass on a recipe we use frequently. BTW, a potato peeler pretty well.

Butternut Squash Soup

Ingredients:

2 T olive oil
2 onions, finely diced
3 garlic cloves, minced
1 T minced gingerroot
1 T curry powder
4 c vegetable broth
7 to 8 c diced butternut squash (1 large 3 lb)
14 oz can unsweetened coconut milk
2 t lemon juice

Directions:

1.    Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.

2. Pour in broth and bring to a boil. Mix in squash and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.

3. Puree (or mash) soup. Reheat before serving, if necessary.

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