Monday, 29 October 2012
Halloween Butternut Squash and Carrot Soup
I’m not sure that Oscar is especially pleased about the prospect of Halloween coming around again. Despite loving his pumpkin, he really didn’t think much of the trick or treaters last year and for the following week would run away to hide when ever there was a knock at the door! This year he is greeting the festivities with caution and if anyone mentions the word ‘spooky,’ he’s off to hide!
He is however looking forward to shopping for his pumpkin, which we will do at Priory Farm with Gran on Wednesday – they have a big barn full of pumpkins to choose from, so I have no doubt we will be coming home with the biggest!
Nick is the pumpkin carving master in our house and I'm sure he will create one of his usual masterpieces. Have a look at some of his previous works of art.
As a Halloween inspired lunch for Oscar I made a huge batch of Butternut Squash and Carrot soup. I used Butternut Squash instead of Pumpkin because I really don't like the taste of Pumpkin and this soup still looks beautifully orange and 'Halloweeny'! It’s a really easy soup to make, it's thick and velvety, and Oscar was reasonably - some persuasion needed - happy to eat it as long as he could dunk crisps in it. This one get's a score of 3/5.
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 butternut Squash, peeled and seeded then cut into chunks
2 carrots, peeled and chopped
1 tsp ground coriander
750ml vegetable stock
1 tbsp tomato puree
1 tsp sugar
1 pk of root vegetable crisps
1. Put the olive oil and onions in a large saucepan and heat gently, stirring frequently for about 5 minutes or until the onions are soft.
2. Add the garlic, carrots, butternut squash and coriander and cook for a further 2 minutes stirring well.
2. Add the stock, tomato puree and sugar then bring to the boil. Put the lid on, turn the heat down and simmer gently for 20-25 minutes until the vegetables are tender.
3. Blend thoroughly with a hand blender and serve with root vegetable crisps.