Tuesday, 19 February 2013

winter comforter

This weekend we made a gorgeous butternut squash soup. It's hard to believe that no cream is required, as it always turns out to be so velvety. This recipe serves about 6 portions of soup, and is an absolute winner with toasted thick country-style bread and cold cuts for a full winter meal. It does that a while to cook (probably a good couple of hours) but is the simplest soup in the world. try it before the weather turns warm!

* Peel your squash, cut it in cubes and sprinkle cumin and coriander (a bit more of the former) and lots of olive oil.
* After about an hour, add 2 roughly chopped onions and 7 or 8 whole cloves of garlic (skin on, just bruised a bit)
* When everything looks dark gold, stops the cooking. Take the garlic skins off. Put everything in a blender with some vegetable stock.
* You want your soup to be quite thick to enjoy it at its best, but try it out and keep adding stock to taste. Add salt, pepper, and enjoy!

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