So this sewing blog is evolving. It’s a blog. A reel of snapshots and things created, done or pondered. Don’t bother buckling, it ain’t going to be a scintillating ride. Rather grab your tea and chill.
This post is about butternut soup. A spicy, one-of-a-kind, scrumptious butternut soup. It’s so good that my kids have uttered the word ‘love’ between mouthfuls. It’s a recipe I’ve constructed over time, taking tit bits from similar recipes here and there. I’m not a seasoned foodie fanatic, but this one is definitely worth sharing…
A frying frenzy in olive oil before adding the stock
Thick spicy butternut soup
* 1 small butternut * 3 medium sized potatoes * 3 tsps chilli flakes (or one fresh deseeded chilli) * Onion * 3 cloves of garlic * Vegetable or chicken stock (600ml) * Splash of Soy sauce * Handful of Thyme (fresh tastes better) * Pinch of sea salt and black pepper * 1 Peperami stick (or a couple rashers of streaky bacon) * Pinch of brown sugar * Olive oil to brown the onion * Pumpkin and sunflower seeds to sprinkle on the top
Heat the oil in a pot then add the sliced onion, garlic, brown sugar, chilli flakes and Peperami or bacon. Place chopped butternut and heat through, stirring frequently.
Add potatoes, thyme and then stock. Follow with a splash of Soy sauce, sea salt and black pepper. Turn the heat down and cook on low for 1.5 hours.
Gently break up the potatoes and butternut. Serve and garnish with pumpkin and sunflower seeds.
Note: sorry, no final photo of the soup… it was devoured before the camera came out.
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Loooove butternut squash soup….and better yet, on a grey Sunday!!