A Soup to FALL in Love With!
Today being Sunday, I want to cook a nice satisfying meal to round off the weekend. Hubbie is gone to the hurling final replay and my dad is home from hospital so I’m not so rushed. I’ve had a butternut squash sitting in my fridge for a couple of weeks {thankfully its one of those vegetables with a long shelf life}. As a starter, I’ve decided to use the squash in a soup.
I’ve done a trawl of squash recipes and most contain cream which I don’t want to use as I find cream makes such a rich soup that swells the tummy and leaves no room for any other course! I found a recipe though, that sounds really interesting in Dorie Greenspan’s Around My French Table cookbook called Béatrix’s Red Kuri Soup. A Japanese native, in France the squash is known as a potimarron because of its chestnut-like flavour. And as an added bonus you don’t need to peel it. Since the range of squashes available here in Ireland is very, very limited, Dorie suggests an alternative using butternut squash and chestnuts. Hooray! I’ve a couple of tins of chestnut puree lurking at the back of my cupboard so we’re more or less ready to go with my slightly adapted version.
The soup didn’t take long to cook and I blended it in batches. It didn’t look much until I blended it {in fact, it looked awful} but BOY, what a transformation! The soup is a lovely autumnal colour, rich and flavourful. The chestnut puree added depth to the flavour without overpowering. This soup is a keeper and will be made over and over again. And now I’ve a mission to find seeds for the potimarron squash as it’s definitely going into my vegetable patch next year!
Ps. Dorie’s book is brimful of recipes and is available on Amazon. Go check it out!
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Salt, Pepper and a Dollop of Cream 