Butternut Pumpkin Soup
Butternut Squash/Pumpkin soup is one of my favourites - simple, velvety and delicious. At its best during the Autumn months due to the seasonal nature of pumpkins, this recipe can still be enjoyed throughout the year.
And I'm bloody grateful for that. Enjoy!
Ingredients:
1 medium Butternut Pumpkin
1 large Yellow Onion
1/2 pound red-skinned boiling potatoes (2-3)
6 cups water
4 tbsp unsalted butter
Salt and freshly ground pepper
Method:
1) Peel and cut the Butternut Pumpkin into large pieces; peel and coarsely chop the yellow onion; and peel and cut the potatoes into 1/2-inch cubes.
2) Put the squash, onion and potatoes in a large pot. Add the water. Bring to a boil, lower the heat and cover. Simmer gently, stirring occasionally, for about 20 minutes.
3) Remove the vegetables with a slotted spoon and puree in a food mill or food processor, using the cooking water to think it out to the desired consistency. (If you're preparing the soup ahead of time, use all the cooking water, since the soup will thicken as it stands).
4) Just before serving, add to the heated soup the butter and season with salt and pepper. Cook 2 minutes more and serve.
5) Just before serving you can add fresh parsley for colour, or 1/2 tsp grated nutmeg or both and swirl of creme fraiche or sour cream would be nice too.
Recipe from French Women for all seasons - Mireille Guiliano
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