Have you ever held a buttercup flower under your chin, to see if you like butter?
It’s something I loved doing as a child. The recipe I’m sharing today is one of my families favourites too. Who says one needs buttercups to persuade children that they like butternut squash and butter too!?!
Butternut squash has a naturally sweet and nutty taste that works well in both sweet and savoury dishes. This hourglass like shaped fruit is full of folate and potassium, making it a pregnant ladies food of dreams. As the weathers cooler, why not try making this warming joy that sumptuously satisfies, while also giving a simple and healthy hug to your taste buds and appetite.
I go heavy on the garlic in this recipe as it gives a deep and robust flavour to the mix, though temper the amount to suit you. Simply cut off the woody base, which then makes it easier to squeeze the gorgeous roasted pulp out. This soup is a slow simmering wonder, the flavours work magic all by themselves and as with the best cooking, the ingredients make the biggest impact.
The weather and feelings have much in common, similar in some ways to our appetites and time. There are loose connections with all relationships and certainly our most powerful and fundamental one, is that with our dear selves.
I’m at a cross roads and I know which direction to take.
Before lines have appeared blurred, instincts ignored! Now thanks to time, thanks to love and most of all acceptance, I’m taking a buttercup leap of faith into purple pastures.
It’s no secret that a peaceful perspective preludes a positive path, tread gently and hold on to your dreams and then let them go! Give them a chance to change and grow!
I wonder sometimes, am I doing the right thing in terms of career path? When I feel like this, I let the thought sail on, my sons smiling faces tell me all and more, the rest will fall into place.
Time is a gentle reminder that life is precious. This soup is for eating with the special people in your life. It is a joy to make and will scent your home with an inviting smell that brings love and joy into your happy space.
Love to you and yours.
Butternut Squash and Rosemary Soup
Butternut squash, 1 weighing about 1 kg
Olive oil, 2 tbsp
Garlic, 1 bulb I said this soup was heavy on the garlic!
Rosemary, 2 sprigs
Maldon salt, a generous pinch
Freshly ground black pepper, 12 turns
Hot chicken stock/ or vegetable, 2 litres
Crème fraiche, 3 tbsp
PRE-HEAT oven to gas 6, 200’C.
CUT butternut squash into large chunks.
REMOVE seeds with a spoon.
PLACE on a baking tray and scatter over garlic gloves and rosemary.
DRIZZLE with oil and season.
COVER with foil and bake for 1 hour and fifteen minutes.
ALLOW squash to cool for around ten minutes.
REMOVE flesh using a large spoon and place in blender.
SQUEEZE out garlic pulp into blender, I love this bit!
POUR stock in blender and then add rosemary leaves and crème fraiche.
BLEND until smooth.
TASTE and check for seasoning, adjust if necessary.
LADLE soup into warmed bowls, spoon on a teaspoon of crème fraiche and swirl, for a sunshine saunter that doesn’t rely on the weather!