It’s that time of year again. It’s too warm for big wooly jumpers but too cold for t-shirts. In England, Autumn mostly consists of drizzle and grey skies, but this October we’ve been lucky to have some beautiful blue skies and orange leaves.
Even so, the evenings are cold. Soup is a must have dish for your recipe arsenal. What better soup to make this near to Halloween than pumpkin’s more delicious cousin, butternut squash? Add a kick of nutmeg and some seasonal herbs and this dish is the perfect remedy to a day out in the cold English autumn.
Speaking of pumpkins, Halloween is also a perfect time for making use of pumpkins. Here are some I carved, but you can also do delicious things with pumpkins!
Please note that the amount of soup made by this recipe will vary depending on the size of the squash.
1 butternut squash
3 medium sized potatoes
Ground nutmeg (to taste)
- There are two ways to cook the squash – roasting being the preferred way. To roast, place the chopped squash into an oven dish with plenty of oil and the herbs. Roast for 40-50 minutes at Gas Mark 7. If you prefer to boil the squash, peel the squash and place the chunks and herbs into a large saucepan and boil for 20 minutes or until soft.
- Add the potatoes after five minutes and boil for at least 15 minutes or until all of the water has reduced down.
- Add to the blender. Blend until smooth. Add to the pan and heat through if needed. Add a dash of cream or milk if wanted (or dairy free/vegan alternative).
Recipes every Monday, blog posts every Friday! See my previous recipe here.
Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA
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