There’s something about supermarkets that makes me just want to spend my whole day in there. I love exploring the food sections and thinking up ideas as I go along. I find it so amazing how just a large building manages to have products that cater for so many peoples’ lives.
We went to the supermarket yesterday and as usual I wandered around the fruit and veg section looking for something new to try. Butternut squash has always been a no-go area for me because I don’t really understand the mechanics of the veg; what does it look like inside, why is it a weird shape, what’s up with its hard-as-rock exterior? But we bought it anyways and what other way to use it than for a plain classic soup.
The addition of the prosciutto (parma ham) added a touch of saltiness that cut through the sweet pulp of the butternut squash. If I was to make this again, I would include fresh peeled tomatoes in order to thin the soup and one roasted bell pepper for a deeper flavour. Imagine how beautiful it will look and taste!
- 2 medium-sized butternut squash
- 1 red onion, quartered
- 6 slices of parma ham
- 3 cloves of garlic, roughly chopped
- 3 pinches of salt
- 3 pinches of paprika
- 1/2 tsp dried rosemary
- Olive oil to drizzle
- 1 litre vegetable or chicken stock, might need more depending on how thick you want the soup
- 1/2 white onion, diced
- 2 tbsp chilli flakes
- Handful of parsley, chopped
- 2 cloves garlic
- Cut the squash into two and scoop out the seeds. With a sharp knife, slash the inside and outside of the squash and sprinkle on the salt, paprika and rosemary. Add the garlic, onions and drizzle generously with olive oil.
- Pop in the oven (gas mark 4) for 40 minutes. Throw on the slices of parma ham and put back in the oven for 20 minutes.
- Leave to cool down then peel off the skin. Discard of the skin and put the pulpy sweet potato-like squash and the remaining contents (roasted garlic and onions) into the blender.
- Add 500ml of the stock into the blender and whizzzzz with all the ingredients.
- Pour 1tbsp olive oil into a pan on medium heat and add the onions, garlic and chilli flakes. Leave for 3 minutes, stirring occasionally.
- Pour the blender ingredients into the pan with the parsley and the remaining stock. Leave to simmer on low heat and add salt if necessary.
- Serve in your favourite bowl, cosy up with your blanket and hot water bottle and enjoy with crusty garlic bread.
Apart from soup, what else do you use butternut squash for?