Squash soup (for Ally)
Half a large squash or one medium butternut squash - cut into 2cm cubes
3 thick slices of peeled ginger
one small onion, finely chopped
one medium potato, chopped
2 bay leaves
1 litre of veg stock
120mls of milk.
Gently fry the onion and the ginger for 5 minutes or so
Add the potato and squash and bay leaves - stir around for a minute
Add stock, stir
Cook for 45 minutes or until the squash and potato is completely soft
Remove from the heat, hunt out the ginger slices and the bay leaves - feed them to the compost.
Blend the soup using some kind of mechanical contrivance
Add the milk, season and heat up ready to serve.
Put in bowls and garnish with chopped chives and eat with loads of crusty bread.
Written by exmonkey on November 19th, 2007 with
2 comments.
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Ally
#1. December 4th, 2007, at 10:01 PM.
Oooooh, fabulous - I still haven’t done anything with it, it’s a good job they keep
. Do I peel it though? Or leave the skin on?