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!)
This is the stuff you’ll 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
Firstly, we need to get the squash ready. Using a normal potato peeler, remove the skin. Then cut the squash in half and using a large spoon remove all the seeds from inside the squash. Now simply chop the squash up into fairly big pieces for later.
Now preheat a large pan to a medium heat. While the pan is heating slice and dice the onion and garlic. Add the butter to the pan and let is melt, coating the bottom of the pan. While the butter melts add the onion and cook for around five minutes. Next, throw in the cinnamon and garlic, and let the mixture cook for another 30 seconds. Finally, throw in the squash, add the stock, put the lid on the pan, and leave for a further 25 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.
Check out my squash soup recipe online, with videos, user tips and more – click the link! You can get a unique content version of this article from the Uber Article Directory.
