Butternut Squash Soup

• I was looking for a recipe for pumpkin – dynia in Polish – soup and found one in what I call my Polish Classic “bible”.
• I will try this out in the autumn but as there are lots of butternut squashes – dynia piżmowa  or dynia orzechowa– in Polish – in the shops at the moment I decided to try this instead.
• I have never really cooked with butternut squash before and my main piece of advice is to be very careful peeling it.
• I found it is best to slice off the top and bottom with a sharp knife or cleaver.
• I found it easier to then cut it into two horizontally  and have the cut surface on a board.
• Then use a vegetable peeler to remove the skin.
• The soup has a mild sweet taste.

Ingredients

• 1 butternut squash
• 2 onions
• 2 red or orange peppers
• 1 ½ litres of vegetable stock
• Around 3 tablespoons of butter
• 125ml soured cream
• Salt & pepper & sugar to taste.
• *
• Extra teaspoons of soured cream to serve

Method

• Peel the butternut squash,
• Chop the squash into chunks.
• Chop the onions into small pieces.
• Chop up the peppers and remove the seeds.
• Gently fry the onions in the butter till golden,
• Add the peppers and fry for a minute or two.
• Add the vegetable stock and simmer for around 10 minutes.
• Add the butternut squash and simmer for another 10 minutes or so.
• Use a stick blender to purée the soup.
• Season to taste.
• Add the soured cream and stir before serving.
• *
• Add an extra teaspoon of soured cream to each serving if you want,

Meakin – Spanish Garden soup dish.