I have my baby daughter to thank for this recipe. I had pureed some cooked butternut squash with the stalks of some broccoli for her and it tasted very good indeed. Honestly, all of the food I give her I could happily eat myself. I am a little concerned that I appear to feed her as if she were a piglet I am fattening up. Any scraps of vegetables or fruits get pureed and fed to her, though organic matter that is truly inedible gets composted. So far she will eat anything as long as we use a pacifier to shovel it into her mouth, she leans into the path of it, frantically sucks it and lets the food squelch out of her mouth as she sucks. Try as we might the spoon is usually met with tight-lipped haughtiness. I hope that by the time she is ready to leave for college she will not need the pacifier to feed herself, but we take each day as it comes.
When butternut squash first became popular I would ask people how they might prepare it and usually the shrugged answer was ‘soup?’ and I would feel a bit disappointed. There are other ways such as cutting it with peel still on, drizzling with oil and salt and roasting it. The peel becomes paper thin and you can either slide the flesh from it or eat with skin. I now agree that it is great for soup too. Soups are such a wonderful thing to master: they are healthy, can be made in big batches and frozen and are an efficient way of using up seasonal produce. Most of them, including this one, are a cinch to prepare as well. I the mix with broccoli here because it cuts through the sweetness of the squash and it allows you to use the whole piece of broccoli rather than just the florets.
Serves about 6
1 small to medium-sized butternut squash
1 punch of broccoli
1 32 ounce carton of low sodium chicken broth (I used the Pacific’s organic free range broth)
Salt to taste
Despite the small number of ingredients, I think the soup is packed full of flavor however if you want to give it a boost, try ...
adding one of the following to the soup before blending:
1 tsp Ground cumin
¼ tsp of Nutmeg
A sprig of chopped fresh rosemary
A handful of chopped fresh oregano
OR, just before serving perhaps you could try...
A drizzle of chili oil
A little pat of butter, maybe herbed or garlic butter
A splash of thick cream or yoghurt
A sprinkling of blue cheese or parmesan
Have any other ideas for a tasty addition? Let me know in the comments!
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