I quite like Autumn because it means I have an excuse to make spicy warming soups. One of my favourites is curried parsnip but I didn't have any parsnips so I had a root (geddit!?) around in the fridge and came up with some butternut squash. I bought the BNS ages ago and only used half of it, so I froze the rest. Squash can be a bit stringy when you freeze it so it's good for soups if you're going to blend them, like I did.
This (plus an ear of sweetcorn that I forgot to put in the picture)....
Became Spicy Butternut & Sweetcorn Soup:
1 small onion
A couple of tsps of olive oil or low fat cooking spray
About half a small squash (270g ish)
1 small sweet potato (about 150g)
1 medium potato (about 185g)
500ml (2 cups) stock (I used a tub of fresh stuff that I had - impulse buy!! - but stock cubes and water would work)
Few sprigs of thyme
A clove of garlic
1/2 tsp garam masala
1/2 tsp ground ginger
1 tbsp nooch (optional but awesome!)
1-2 tbsp soya cream (optional)
Salt & pepper
1 ear of sweetcorn
Saute the onion in olive oil or cooking spray and a pinch of salt, for just a few minutes.
Chunk up the veg and add it in (or grate the potatoes if you prefer - I like to chop). Add the stock, leaves of the thyme (I throw in the stalks too and just retrieve them before blending, spices, garlic and a good pinch of salt & pepper.
Bring to the boil and then turn down and simmer for 20 minutes, covered.
Blend the soup and then add the soya cream and nooch and test seasoning (I found I needed quite a bit of salt as my stock didn't have any salt in it).
Add the sweetcorn and stir well.
I add loads of pepper because I love it but just add a pinch if you want a more subtle hint of spice. Awesome with a hunk of homemade bread! :)
Cooking to: Evolution - I loves me a bit of David Duchovny!!
I have managed to borrow the work's dongle (hehe) to take onsite so I should be able to keep mofo-ing from my hotel room, although the entries might suck!!