- The children are back to school
- I am thinking about their birthdays
- The hens fluff up their feathers and grumble when I open the eglu door in the morning
- I can wear woolen hats and scarves again
- I find conkers in the washing machine when I forget to check the pockets of C's trousers
- I have plums, squashes and apples in my veg box for the first time in months
- C wants porridge for breakfast
- I want to take soup into work for my lunch rather than sandwiches
This afternoon I married the butternut squash with my soup craving and made squash soup, which ends up a beautifully autumnal golden orange colour.
- 1 squash
- 1 onion
- a few good pinches dried thyme
- 1 litre vegetable stock
- 50ml milk or cream
- salt and pepper to taste
Thinly slice the onion and peel, core and chop the squash into chunks. Heat a small amount of olive oil in a large, heavy based saucepan and add the onion, thyme and salt & pepper. Cook gently for 5 minutes until the onions are softened. Add the chunks of squash and cook for a further 5 minutes, stirring occasionally until the squash just starts to soften around the edges.
Tip in the vegetable stock. If the stock doesn't completely cover the onion and squash, add a little boiling water from the kettle until it does. Bring to the boil and bubble for about 25 minutes; after that time the squash should be completely soft and able to be crushed very easily against the side of the pan with the back of a spoon. Blend the soup, stir in the milk or cream, and reheat very gently. Serve with crusty bread rolls.
This recipe works well with all kinds of autumn or winter squash and pumpkin. You can also add cubes of cheese just before serving for a richer, stronger taste.
My lunch may well be the best bit about work tomorrow!