These are my recipes, made for SW but can be adapted...............
Pete’s Butternut Squash Curry Soup (V)
Serves 2
Ingredients
425g/half a Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds.(s)
1 Ltr vegetable stock
1 tbsp. madras curry powder
1 onion, finely chopped (s)
1 carrot, finely chopped (s)
1 celery stick, finely chopped (s)
Method
Spray a frying pan with Fry Light, cook the onion until soft, add curry powder, add the cut butternut squash, stock, along with the carrot & celery bring to the boil and then simmer for 30-40 mins until everything is soft. Season with salt & pepper.
Remove from the heat and blitz with a hand blender.
(When buying butternut squash check that it sounds hollow when tapped, is a good orange colour with no bruises or green tinge.
They store well in a cool room wrapped in a dark paper bag, NOT in a plastic bag as it will rot!)
Pete’s Butternut Squash & Carrot Soup
Serves 4
Ingredients
1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds.
1 Knorr Vegetable stock pot made into 1Ltr stock
1 Knorr Herb stock pot
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
1 Garlic clove
Method
Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.
Season with salt & pepper.