Saturday, 10 January 2015
Butternut squash and marrow soup
We had one butternut squash that needed to be used up. It was going a bit soft and was not likely to last much longer. I was certainly not going to let it go to waste. Soup was the best option for using it up. I still have a large number of marrows to use as well. So here is my recipe for butternut squash and marrow soup. You can vary the vegetable that are added to it. I used what needed to be used or what was in surplus.
Peel the marrow and butternut squash and remove seeds. This waste can be fed to the poultry. Chop and add to the pan. Chop a couple of onions, some sprout leaves and some Jerusalem artichokes (we have a vast quantity) and add to the pan. Add a stock cube and a heaped teaspoon of curry powder. Add sufficient water just to cover the vegetables and then bring to the boil, then leave to simmer until all the contents are cooked.
Add milk (we used our goats milk) equivalent to the amount of water added to boil the vegetables and reheat. Blend and serve.
We made sufficient to last for 2 evening meals. A hot filling meal for these cold, long nights.