Butternut Squash Soup
I can’t be bothered to write anything clever or thought provoking, so here’s a recipe for a cracking butternut squash soup that’ll warm your lonely heart this winter. You’ll need a butternut squash, a couple of onions, some curry powder, cumin, salt and pepper. A sharp knife, chopping board, cooker, blender, bowl and spoon will also come in handy. Onward.
Peel a butternut squash and cut it in half, longways. This is actually quite difficult, so use the biggest knife you can muster. Then scoop all the seeds out with a spoon.
Cut the butternut squash up into blocks. You don’t have to do it as perfectly as me, but it helps.
Peel a couple of small red onions (or one big one) and cut those up, too.
Chuck the veg in a saucepan and start frying. Add one tablespoon of curry powder, one tablespoon of cumin, and plenty of salt and pepper.
Mix one Oxo cube (vegetable would be a sensible choice) with 300ml of water, and pour into your pan.
Give it a mix and put the lid on.
Cook for twenty-five minutes. I spent this time watching the football, but you could learn a dance or go shoot some people on Grand Theft Auto.
After twenty-five minutes have passed, check the butternut squash is cooked by giving it a good prod.
Grab a blender, and get your game face on. This is not a job for pansies.
Blend until smooth. Looks good, doesn’t it?
Lunch for two.
Don’t forget the home baked rolls. Caroline cooked these.
Go! Stuff yourself like a Gok Wan patient.
Mmm… soup.