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21 Sep 2010

Squash Soup

Recipe by Barbara Lauer

Just last week I accidentally bought an unusually large squash, weighing close to 2 kg (4 lbs. 6 ½ ounces). It was a butternut, obviously coming from a healthy buy generic cialis 20mg vine, with beautiful colour and shape and just perfectly ripened. What to do with it? A giant pumpkin soup was the obvious answer!

1 unusually large butternut squash (or pumpkin if you’re from Oz)
3 cloves crushed garlic
1 tablespoon cumin
1 tablespoon ground fresh coriander (cilantro)
300g sour cream
Salt and freshly order viagra online without prescription ground peppercorns to taste

Sawing the beast up into easy cooking pieces was not such a mean feat as I have a ‘pumpkin saw.’ When the squash has been chopped, skinned, and seeded, place in a pot with the uncooked crushed garlic. Boil the chunks until they are completely cooked and drain immediately, saving the liquid.

Make a broth (from stock or water with one teaspoon of Vegemite, Promite, Marmite, or whatever else you like to use) and mix this through the hot liquid, adding about 2 litres to the pot.

Use a potato masher to stamp the squash, etc, into the broth until totally mixed, with the aim of leaving a slightly chunky consistency.

Now add the cumin, coriander, and salt and pepper, making sure that the soup is not too thick. If such is the case, add more broth carefully.

When ready for serving, add the sour cream. Stir it until the squash adopts a most beautiful gentle orange colour and serve with fresh wholegrain bread rolls!

Some of us like a dollop of sour cream placed in the middle of the plate.

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