I’ve recently been home to my mother’s house, and she cooked me a fantastic meal with a great starter - namely squash soup. I’ve never had squash soup before so I asked her how she made it and it turns out to be family secret. However, since it was so delicious I’ve got her permission to now blow the secret wide open and publish the recipe online!
This is what you will need from the supermarket:
3 lbs. of butternut squash, 1 large onion, 2 cloves of garlic, 3 tablespoons butter, 1 teaspoon of cinnamon, 4 cups of chicken stock (or vegetable stock, whichever one you prefer), 2 tablespoons of maple syrup, 1/4 teaspoon of salt and pepper
Firstly, we need to get the squash ready. Using a normal potato peeler, remove the skin. Then cut the squash in half and using a large spoon remove all the seeds from inside the squash. Now simply chop the squash up into fairly big pieces for later.
Now preheat a large pan to a medium heat. While the pan is heating slice and dice the onion and garlic. Add the butter to the pan and let is melt, coating the bottom of the pan. While the butter melts add the onion and cook for around five minutes. Next, throw in the cinnamon and garlic, and let the mixture cook for another 30 seconds. Finally, throw in the squash, add the stock, put the lid on the pan, and leave for a further 25 minutes.
After 25 minutes the squash should be fully cooked. Take a blender or masher and blend the mixture until smooth. Now add in some maple syrup if required (you could also add some cream is you like!), blend some more and add to individual bowls. Add some croutons on top for that extra touch.
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