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Butternut Squash Soup
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It is busy roasting in the oven. The recipe says skin off but I'm sure I have seen somewhere you can leave it on. What do you think?0
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leave it on, melts away when you blitz it and is all extra fibre to fill you up
Nonny mouse and Proud!!
Never argue with an idiot. They drag you down to their level then beat you with experience!!
Debtfightingdivaextraordinaire!!!!
Amor et metus. Lac? Sugar? Quisque massa vel duo? (stolen from a lovely forumite!)0 -
ifonlyitwaseasier wrote: »leave it on, melts away when you blitz it and is all extra fibre to fill you up
Fab! That is great. I was hoping that was the case as it seems a waste to chuck it out!0 -
Wow. Thanks for that. I didn't know you could use the skin.Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...:D:D0 -
Nigella's recipe (in her christmas book) keeps the skin on while roasting and is utterly delicious! Makes preparing the squash so easy, too.0
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Ginger_Snap wrote: »Nigella's recipe (in her christmas book) keeps the skin on while roasting and is utterly delicious! Makes preparing the squash so easy, too.
Does she then blitz it or scrape out the squash?
I've always taken it off but I find it really hard work so leaving it on sounds much more appealing!Piglet
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Just googled, she appears to do both:
Skin off: http://www.nigella.com/recipes/view/butternut-squash-soup-2292
Skin on: http://www.bbc.co.uk/food/recipes/roastsquashandsweetp_90620
Sounds good to me, I reaaaalllly hate peeling squash!Piglet
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I always roast skin-on, scrap it out then blitz....will try keep-skin-on method next time!0
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Goodness! I had no idea you could keep the skin on! I HATE peeling butternut so buy it infrequently but now I know that, I will buy it more often
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Quite glad I asked now, it looks it will save a few people time and effort. I can also confirm that the soup is lovely.0
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