Squash Soup Recipe

In Australia butternut squash is known as butternut pumpkin and is a type of winter squash. It's a fruit that grows on a vine, originates from around Mexico and is similar to a pumpkin, with a sweet, nutty taste with yellow skin and an orange pulp. As it gets riper it becomes increasingly orange as well as becoming increasingly richer and sweeter. Butternut squash is great as it's not only versatile - it's an excellent source of fibre, vitamin C, vitamin A, manganese and potassium. It can be roasted, toasted, grilled, pured, or mashed and used in soup, bread, casseroles, even muffins. Squash soup makes a great starter: it's heathy, easy to prepare and above all it's delicious. Below is a simple recipe that I hope you will enjoy!

Time from opening cupboards to serving: Half an hour, Serves four people

Ingredients: one fairly large butternut squash, a large onion, half a kilo of potatoes, fresh coriander leaves (these are optional), 35ml of olive oil, around 70ml of double cream, a cube of stock, pepper and a 1 inch cube of butter

1. Take the squash and chop off the stalk and flower. Peel with a potato peeler. Chop in half and use a spoon to remove all seeds. Chop into 1 inch cubes

2. Add the butter and oil to a large pan and slowly melt the butter thoroughly.

3. Peel & chop the onion. Fry it gently in the pan, with the lid on, until it starts to soften. Keep stirring and checking to make sure the onion doesn't brown.

4. Peel the skin off all the potatoes. Cut these into 1cm cubes and add to the onions. Make sure you stir them well to get them covered in oil.

5. Add the butternut squash. Stir well then cover and cook for 10 minutes, stirring occasionally.

6. After ten minutes the potato should have started to get softer. At this point add the cube of stock to 1l of water, mix well, and add to the pan. Leave this simmering slowly until all the vegetables soften. This will take a 1/4 hour and during this time add water if necessary (making sure the veg are just covered)

7. It is optional to add the coriander but I would definitely recommend adding cream. Once added use a masher or blender to smooth the soup.

Thanks To : health juice

Summer Squash 101

It's not to late to get the scoop on Summer Squash!



http://www.youtube.com/watch?v=YMTOSn2t6U0&hl=en

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Cream of Butternut Squash and Sweet Potato Soup

This hearty, creamy soup is just the ideal fall treat with fresh, crusty bread or fried pita on the side. It makes a wholesome, fresh, delicious and satisfying lunch or dinner meal. You will probably like it enough to serve it as an appetizer when you have guests over for dinner. It is fast, easy and healthy! You could also make it as a vegetarian recipe.
Enjoy! ~ :D

Type: Soup

Serve With: Fresh, crusty bread or fried pita.

Prep Time: 10 min

Yield: Should serve 4 people as appetizer, or 2 people for dinner

Ingredients:

1 medium Butternut squash

2 small Sweet potatoes

1 large Onion

3 cloves Garlic

1/2 tsp Freshly ground cracked black pepper

1/2 tsp Sea salt

1 1/2 tbsp Olive oil

1 cup Heavy cream

1 1/2 cups Chicken stock

1 tbsp Brown sugar

1/8 tsp Nutmeg - Freshly grated is preferred.

1/8 tsp Ginger - You may use 1/2 tsp if it is freshly minced/grated.

1/8 tsp Cayenne pepper

1 Cinnamon stick

Instructions:

1. Preheat oven to 375 F.

2. Peel butternut squash, sweet potatoes, and onion, and scoop out of the squash seeds with a large spoon. Chop into 1′ chunks. Sprinkle with sea salt, freshly cracked black pepper, freshly grated nutmeg, ground ginger, and cayenne pepper, and drizzle with olive oil.

3. Combine these ingredients in a small roasting pan or oven proof dish, and roast at 375 F for 15 min, then reduce temperature to 335 F, and continue to roast until fork tender (~ 55 min).

4. 10 min before finishing roasting, sprinkle brown sugar over vegetables.

5. Combine roasted vegetables, chicken stock, and butter in a large soup pot, and use a hand blender to blend it to the consistency you desire. Add heavy cream and stir.

* Tip: If you like chunks in your soup, blend it less. If you like it completely smooth, blend it completely.

* Tip: Use a standing blender if you don't have a hand blender.

6. Heat soup until it is the temperature you desire (~ 5-8 min) and drop a cinnamon stick in soup pot during this time.

7. Take out cinnamon stick, and season with sea salt & pepper to taste.

8. Garnish with dollop of sour cream or creme fraiche, a nasturtium flower and a cinnamon stick. Beautiful!!!

9. Serve with crusty bread or fried pitas, and Enjoy!

I hope you enjoy this recipe...

Eat Deliciously!

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Recipes for summer squash, zucchini and tomatoes

One of the joys of summer is a garden full of fruits and vegetables.

Unfortunately, zucchini, zucchini and tomatoes will tend to a little 'drag and produce much faster than most people are able to consume!

Here are two recipes that help to fill and enjoy for weeks and months to come.

Recipe for bone / Zucchini / Courgette chutney

5 pounds bone marrow or courgette (zucchini)
2 pounds tomatoes (fresh or canned)
£ 1 onion
6-8 cloves garlicGarlic
3LB Soft Light brown sugar
6 ounces raisins
4 tablespoons salt
1 tablespoon peppercorns
1 tablespoon ground ginger
1 tablespoon allspice
2 liters

When using the bone marrow, skin and remove the cotton, such as nuclear --

Diced Marks (2-3cm) or zucchini slices
Slice the tomatoes about
Onions chopped or crushed garlic
Mix all ingredients in a large frying pan
Bring slowly bring to a boil, stirring occasionally
Cook slowly until the mixture gentlyand fat, but not too dry
With a spoon or ladle to put into hot, clean jars
Seal

Hold for a flood of tomatoes, here's a nice side dish spicy.

Recipe for Spicy Tomato Relish

£ 1 tomato
1 green pepper
£ 1 onion
1 pounds apples
3 cloves garlic
1 / 2 liter of vinegar
12 ounces sugar
1 tablespoon salt
1 teaspoon paprika
1 teaspoon Dijon mustard
1 / 2 teaspoon mixed spices

Prepare all ingredients.

Cut tomatoes
Remove the seeds of chilli
Chop pepper, onion andApples
Finely chop or crush garlic
Put the tomatoes, peppers, onion, apple and garlic in a large pan
Add vinegar
Bring gently to the boil
Simmer until thick and tender (about 30-60 minutes)
Add the other ingredients
Cook for one minutes
Ladle into hot, clean jars and seal

Many thanks to Carol for sharing these recipes for homemade chutney and enjoy many years ago!

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