Best Ever Pumpkin or Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I made this for a dinner party recently and served with French bread it went down very well. I’m not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn’t evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary. Ingredients:
1 fresh pumpkin, seeded and diced or 4 butternut squash, peeled seeded and diced |
4 potatoes, peeled |
1 onion, sliced |
1 teaspoon crushed garlic |
2 teaspoons dried oregano |
water, to cover |
120 ml single cream (optional) |
Directions:
1. Saute the sliced onion and crushed garlic in a little olive oil.
2. Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
3. Add the oregano and cover the pot with a lid that allows steam to escape.
4. Boil until the pumpkin/butternut squash and potatoes are soft.
5. Either mash the vegetables for a chunky soup or blend for a smooth soup.
6. At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
7. When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
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