We rolled up from London last night heaving sighs of relief to be back.
The cats were a bit crabby and there was no heat or hot water–but there’s no place like home, Toto!
Nephew Dominic had kindly laid two fires and we were soon hunkered down in the kitchen, eating plates of rather too al-dente penne in tomato sauce!–a glass or two of Italian red softened us up at least.
Sitting in the larder was a butternut squash– looking a little hurt at being neglected for two weeks.
Well–this evening it will help keep our bodies warm and our spirits up, transformed into:
Simple Butternut Squash Soup
2 tablespoons of olive oil
1 butternut squash–peeled and medium diced
leaves from 3/4 sprigs of fresh thyme–chopped
1 small dry red chili
1.5 pints/just over a litre of stock
salt and pepper
a good grating of nutmeg
dry roasted pumpkin seeds–lightly crushed
- Heat the oil in a large saucepan.
- Add the onion and sweat on a low heat for 5 minutes until soft.
- Add the squash, the chili, the thyme and turn the whole mix over.
- Season with salt and pepper–remembering that the stock will have salt in it.
- Add the stock, bring it slowly up to the boil and let it simmer until the squash is tender.
- Remove the chili and let the soup cool a little before liquidising it.
- Check the seasoning–mine needed more salt.
- Serve hot with the pumpkin seeds sprinkled on top.