Have a 'Squashing' Time!
Cosy Spice & Everything Nice
Really not a follower of trendy fads and most of the time going against the tide just to prove a point. However, when it comes to the autumnal practice, I do tend to align with the rest of the popular demand for pretty much everything cosy related or resembling the colour scheme of the changing tree leaves. That being said, bursting with both spontaneity and curiosity to diversify my newly embraced veggie diet, here I am picking up a butternut squash, a loaf sourdough bread, a sour cream pot and a blender.
As I get home, I double-check the ingredients list online and realise that I can also easily throw in there the last few wrinkled carrots and potatoes on the brim of exhaustion. This, of course, makes me extra merry since I am very fond of making the most of everything I have in the house and limit waste as much as possible. We are now all set, ready to dive in, but before, I have one more item on my checklist before I start - call mum! Needless to say, she has given me the 2 secret ingredients that took this essential autumn recipe to the next level.
Whilst I can't complain about the level of my cooking skills, I believe there is agreement across the board that mums and grans just have that extra edge in the kitchen. Similarly, 3 or 100 people can follow the same recipe, yet each and every one of them will get a different result and taste. Therfore, welcome this experiment and any other cooking adventure with an open mind and an appetite for the unknown.
Without further ado, I give you the lushest butternut squash cream soup:
Ingredients
Serves 4
1 medium butternut squash 2 medium potato
2 medium carrots 1 large onion
3 cloves of garlic 3 tablespoons of oil
1.5 L of vegetable/chicken stock 1 teaspoon of chilli flakes/powder
salt & pepper sour cream
*top-secret ingredients :
2 green cardamom seeds 150g of parmesan cheese
Method
Prep 10 min > Cook 20 min > Ready in 30 min
1. Dice the onion and garlic. Chop roughly the carrots, potatoes & butternut squash. Grate the parmesan.
2. In a large saucepan heat the oil, add the onions, garlic and a pinch of salt.
3. Once we have browned the onions, tumble in the remaining chopped vegetables and the veggie or chicken stock. Allow simmering for 20 minutes.
4. Next, we take off the heat, set aside and blend roughly for a couple of minutes.
5. We then mix in the grated parmesan, chilli flakes/powder and the small black seeds from the inside of 2 crushed green cardamons. Whizz it through fully with the blender until smooth.
6. Serve warm, with a dollop of sour cream and toasted sourdough for dipping.
And here you have it, the classic autumnal recipe with a delightful twist, guaranteed to:
keep you warm through the gloomy days
knock the socks off your significant other
mend any aching heart after a breakup
keep you company through your Netflix binges
spice up your Insta 'must-do' seasonal game
surprise your rusty cooking skills
dazzle your taste buds with a non-meat treat
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