13 March 2006

Antidote to winter

What’s the weather like in your part of the world? Here it’s absoutely freezing. It’s too cold to even think about being down the allotment - though it’s not as if I actually have the time to go there anyway. It is the kind of weather that elicits cravings for comfort food, which perhaps explains why instead of just getting on with all my teaching prep this evening I spontaneously improvised a spicy butternut squash soup. You know, as you do. I have made something similar before so it’s not entirely made up on the spot, but I’m seldom prepared for these odd culinary urges I get and I just have to make do with what ingredients I have in the house. Here’s how you can probably recreate what I made this evening:

Take two butternut squashes and cut into large wedges. Scoop out the seeds and brush the flesh with oil (usually I would say use olive oil, but we have run out…), put the wedges flesh side up in a roasting tin.

Now peel 4 small onions, again, cut into wedges, brush with oil and pop them into the roasting tin. Throw in some whole garlic cloves - the more the merrier - or, if like me you have run out of garlic (Run out of garlic??? What kind of household is this?) just do without. Season liberally with freshly ground pepper. I really do mean liberally. Be profligate with it, they’re only peppercorns after all so they don’t cost a king’s ransom, but they do make the soup taste damn good. Add a small amount of salt and a fair sprinkling of hot chilli powder (garam masala is a good alternative).

Roast in the oven on a medium temperature (about 150 degrees) for at least an hour so that the squash is soft and the onions are browning nicely. Remove from the oven to cool for about 10 mins.

When you’re able to handle the squash without burning the skin from your fingertips, remove the skin from the squash (be sure to do this the right way around, won’t you?) and put it into a saucepan along with the onions and any juices from the roasting tin (and garlic if, unlike me, you actually have some in the house and have used it in this recipe).

Add enough vegetable stock to cover, though you will probably need to reserve some for later too. Squeeze in about a tablespoon full of tomato puree and add some herbs of choice - sage and thyme are nice. Don’t stint on the herbs. Bring to the boil and simmer for about 10 minutes then allow to cool.

Puree the soup in a blender or using a hand-held thingummybob. It will probably resemble a yucky brown or orange baby food, depending on how caramelised your onions were. Gradually add the reserved vegetable stock and stir until you reach the consistency you like. A generous spoonful of double cream can also be added at this stage, if you have some in the house. Which we haven’t.

This makes enough for about six lunch sized portions and is delicious with crusty granary bread smothered only in butter and never margarine or any other butter substitute.

Filed under: Recipes - P'soup, Seasons - winter — Clare @ 9:12 pm