Tuesday, 19 June 2012

Butternut Squash Soup

Halve a butternut squash and deeply score it.

Sprinkle some salt and butter over it, and generously drizzle with olive oil.

Bake in a preheated oven at 160 degrees for at least 2 hours until it is soft to touch.

In a pan, melt some butter and add 1 and a half finely sliced onions.

When the onions have softened and browned slightly, add 4 rashes of chunkily chopped bacon.

When the bacon has cooked, pour in a little grapefruit juice. You want some acidity to contrast the sweetness of the butternut squash.

Keep the pan on the heat until you have barely any liquid left.

When the butternut squash has cooked, scoop out the flesh and add to the onion mixture.

Reheat the mixture and blitz. If you want you can add cream to give a richer flavour, or serve with a little dollop of creme fraiche or youghurt.

I personally think thyme would work well in this recipe.

1 comment:

  1. Sounds wonderful - I agree thume would be wonderful in this!
    Mary x