Monday, October 4, 2010

It's back

The soup that is. The pot has come out of retirement as the temperatures have dropped and the stores and streets filled with pumpkins.

A butternut squash was the the star of this premiere soup. It was cut in half and roasted with 4 cloves of garlic for half an hour, enough to soften it up.

A smallish onion was chopped and fried in the pot with some olive oil until soft. Then went in a roughly chopped sweet potato, followed the butternut squash cut into squares with the skin removed, and a red pepper. After a few minutes of all of that cooking together, a litre of chicken stock and a chopped up pear were added, and it all simmered for about half an hour.

*Zap!* it all with the immersion blender, and here's what you get:

A smooth and savoury soup with a hint of sweetness, a perfect way to start off the season!

1 comment:

  1. Wow Sara, you appear to be a good coockierr!
    (I don't know that is cockier or not, but i hope that you'll understand me lol)