I’ve suddenly realised that today is the Autumn Equinox, so Autumn is well and truly with us (even though I adhere to the Meteorological calendar for my own work) there is a definite nip in the air today. Early morning mists and lovely sunsets are now happening.
I could say its all cleverly planned out, but it isn’t… over on instagram this week, I am chatting about balance and how we, as human beings need it.
And as Autumn really begins to do her thing and gracing us with the amazing colours, we naturally balance the cooler weather with heart warming foods.
I am showcasing images of some heartwarming Butternut squash. They’re from an old family recipe and a firm favourite in these parts. I’m suddenly inspired to share it with you as we have a distinct chill in the air and lots of leaves on the ground from the storms of the last couple of weeks.
Spiced Butternut Squash Soup - serves 4.
2 tablespoons garlic infused olive oil
small white onion, diced
a medium carrot, chopped
a medium sized butternut squash
a litre of home made chicken stock*
pink Himalayan salt and freshly ground black pepper to taste.
half tsp ground cumin powder
half tsp mild curry powder
pumpkin seeds (the green ones to contrast) to garnish
Serve with crusty warm bread straight from the oven and lashings of butter.
First of all, thoroughly wash the butternut squash and take some of the peel to use later on. Use half the garlic infused oil and gently sweat the onions. Whilst they are doing, cut the butternut squash in slices across. Remove the seeds and skin and chop the flesh into chunks. Peel and chop the carrot. Pop all these into a pot along with the spices and some of the stock. Cook through slowly until the vegetables are soft. Blitz with a hand blender in the pot, adding the rest of the stock as needed.
When you are ready to serve your soup, put back on heat to bring to temperature and at the same time quickly pan fry or roast some of the butternut squash peel you saved for a garnish.
To serve in the same pot, sprinkle with the pumpkin seeds, drizzle the last of the garlic infused olive oil and top with the crisp roasted squash peel. Pop it on the table together with the salt,pepper and bread and butter and and let everybody serve themselves.
A perfect lunchtime snack for week ends if you are out in the garden or going on a long walk.
*my homemade stock is already seasoned so the soup may only need a little adjustment at the table.
I hope you enjoy it.