Newest Review: ... When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. It is rounded at the bottom and th... more
Five-Spice Butternut Soup
Member Name: Whizz11
Advantages: Tasty, easy, healthy, quick
As autumn turns to winter my thoughts turn to comfort foods and in particular home made soups. I love making soups as they are really easy and tasty and one of my favourite ingredients at this time of year is the Butternut Squash. A Butternut squash is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine.
It is rounded at the bottom and then thinner at the top and looks a bit like a pumpkin on the outside with a similar type skin. It's a really easy vegetable to work with. When I put it in a soup all you have to do is peel it, boil it down and then it gets pulpier. It has a really strong rich taste and really thickens up a soup which I like.
The following is a recipe that was passed to me, Five Spice Butternut Soup
1 medium butternut squash (1kg) peeled and chopped
3-4 decent cloves of garlic, peeled but whole
2 tsp Chinese five spice powder
1 tbsp caster sugar
500ml chicken stock
50ml double cream
Put the squash and garlic in a large saucepan with the five-spice, sugar and stock. Bring to the boil, then simmer for 20 minutes until soft. Pour into a liquidiser or blitz with a stick blender, then stir in the cream and serve.
It's as simple as that. The five spices gives it quite a strong spicy flavour so you can use a bit less if you don't like that taste/smell. The Chinese spices to me have a licorice type smell but once you mix it with the butternut squash it calms it down a bit. Also, I find once the mixture has boiled for 20 minutes you can always mash it up with a potato masher if you like you soup quite thick.
Summary: Butternut Squash soup
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