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Easy soup - sweet potato or butternut squash?
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Wee_Bargain_Hunter
Posts: 968 Forumite
Went a bit mad in the shops + now looking for a fairly easy recipe as i havn't made soup in years. As well as the above, i've got usual storecupboard stuff - keep planning to cook more, never quite getting there :-(. Thanks.
(Ps. I can't access the soup threads from my mobile - the pages are too big.)
Pps. Never cooked either of these before - all preparation tips gratefully received! wbh
(Ps. I can't access the soup threads from my mobile - the pages are too big.)
Pps. Never cooked either of these before - all preparation tips gratefully received! wbh
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Comments
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I haven't done a butternut squash soup, but one recipe I do fairly often and which is really tasty goes like this:
Peel and slice the squash
Preheat oven to Gs mk 3/160 C
Gently fry the squash slices in olive oil until they're golden brown.
Put in a casserole dish.
Heat up 2 tins of chopped tomatoes in the olive oil with a good pinch of mixed herbs and some pepper until the tomatoes have reduced a little.
Pour the heated tomatoes over the squash and mix up a bit.
Put in oven for about 35 mins until the squash is nicely browned
It's really nice.
With the sweet potatoes, you could bake them like ordinary ones.I am the leading lady in the movie of my life
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Here's my butternut squash soup:
Peel and chop the squash.
Fry some onions in vegetable oil till soft, then add the squash and fry a little longer.
Add a dollop of curry paste - I find a thai red curry paste is good, but have done it with tom yum as well.
Stir for a little longer.
Add a tin of coconut milk and some chicken stock.
Simmer until it's all soft, then liquidise.
Make sure you simmer on a low temperature so that the coconut doesn't separate, but even if it does it won't change the taste much.Mortgage started on 22.5.09 : £129,600Overpayments to date: £3000June grocery challenge: 400/6000 -
I have a recipe from Good Housekeeping for a Sweet Potato ANDButternut squash soup which is a lovely winter, bonfire ish soup, if you still want a recipe I could type it up for you. It's lovly slightly spiced/curried.
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Thanks for all the ideas. They sound great. Wouldn't have thought of spices/curry - there's snow outside so sounds ideal! Soappie - what do you serve with the bake? Topher i'd love to see your recipe but no hurry, i'll try these 2 dishes first - baby steps for learner cook! Kunekune + Soappie - is one squash enough in your recipes - Just two of us. Thanks0
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Sweet potato and red pepper soup is delicious; if you want the recipe I'll type it up.That's Numberwang!0
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I usually do some home made potato wedges with it if it's dinner for a non-meat meal. But it also makes a nice lunch dish if you serve it with some homemade bread or toast.
And 1 squash is enoughI am the leading lady in the movie of my life
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I make soup from both, add a spoon of chilli powder to give it a warming hearty taste, just right for this time of the year.0
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hmmm you can't have gone mad on better soup items!! As others have mentioned chilli powder or curry powder are perfect items for the soup. I have also added potatoes and parsnips when I've had excess or some left from the Sunday roast!
Sweet potatoes can also be cooked and mixed with pasta and is very yummy!!0 -
half the squash. Place cut side up on a baking tray with halved peppers. Tomatoes if you have them. Drizzle with olive oil. Roast (when the oven is on for something else as well if possible) Cool. Scoop out the pulps. Add to stock and bouquet garni. Cook 15 min. Remove garni. Whizz0
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Use this formula to make a smooth soup out of any veg;)
chopped flavouring veg -onion (at least one), garlic, leek, celery
cook gently in butter and/or olive oil+
other flavourings -spices, chopped bacon, fresh ginger, coconut cream (add this with the stock)+
chopped main veg (squash, carrot, leek, mushrooms, parsnip, potato, frozen peas, watercress, spinach, broccoli, cauliflower, lentils, other beans) cook until beginning to soften+
Water/vegetable stock/ chicken stock to cover by an inch or so (too little is better than too much as you can easily thin it later). Bring to the boil then simmer until everything is cooked. Allow to cool and then blend with a stick blender or in a food processor. You may want to thin it with more water/stock. If it is too thin add some more potato and cook till soft -blend again.+
Reheat gently to serve. Add cream/yogurt/ grated cheese if liked
Obviously you don't have to blend the soup, you can leave it chunky. I tend to do this with bean soups. I also add barley or small pasta to this type of soup.
Good combinations are; lentil and spinach,spiced butternut squash and coconut, watercress and potato, leek and potato, curried parsnip, jerusalem artichoke and bacon, carrot and orange, broccoli/cauliflower and cheese, celery and stilton.0
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