Alternative title: I think the original was bloody long enough don’t you?! By ‘eck!
“What the hell is that?” my brain asked.
“It’s a butternut squash” I answered while trying to select a knife.
“A what?!” my brain is suddenly suspicious.
“It’s like a pumpkin, just more…”
“No…Well…Yes, yes it is” I had to concede that did indeed, look a bit like a penis.
“Freud would have a field day studying that shit!”
So folks, here is the recipe for Roasted Butternut Squash soup with Chilli and Ginger (recipe adapted from Good Food):
1 tbsp olive oil (for cooking…you’ll need a little for roasting the squash too)
1 x Butternut Squash (these things are an utter nightmare to cut!)
1 x medium onion
1 x garlic clove (crushed)
2 x chillies (I picked 1 red and 1 green – it does have a kick so if you don’t like it too hot only use 1)
1 x leek (because I rarely cook with these)
1 x thumb sized piece of ginger
2 pints of vegetable stock
My butternut squash came with a little label telling me how to cook it (which was absolutely awesome given that I looked at it and said “what the fudge do I do with it?!”…so thank you Tesco for helping me out there!). Basically you pre-heat the oven to 200C / 400F / Gas 6, slice the butternut squash in half and scoop out the seeds, drizzle a bit of olive oil on the halves and bob them skin side down on a baking tray then cook for 40-50 minutes until tender (mine took 60 minutes to cook so check it every now and again).
While the butternut squash is cooking slice up the rest of the veggies…
…And maybe take a break…
Once the butternut squash is tender, let it cool for a bit (as it’s ruddy molten when straight out of the oven) then scoop out the flesh…
Heat the oil in a pan, throw in the veggies and cook over a medium heat until slightly softened…
Next add the butternut squash and the stock, then cook (on a low-medium heat) until all the veggies are softened…
Then blend, blend, blend!
The human guinea pigs recommend a bit of pepper with this…I actually don’t like pepper as I find it a bit overpowering (no, I’m not taking the mick….Yes I know it’s a bit peculiar).
So folks, what are your favourite butternut squash recipes?
PS – Who’s ready for ‘Fortitude‘ episode 2?!