We have been so fortunate with this lovely Indian summer which has extended into October and yet again we celebrated another wedding this weekend in the glorious sunshine.  The wedding of Judy and Ken at Avington park.  The couple had been given the most devine wedding cake from Maison Blanc in Winchester, a five tiered chocolate, praline cake with the most wonderful chocolate glaze coating, which appeared to have been sprayed on, it looked so perfect.

For anyone interested in picking up some cookery tips from an expert should take a look at Kate Hughes website can’t boil an egg.  Kate runs her courses from our teaching kitchen at Creative Catering in Easton, which is very accesible on the outskirts of Winchester and with free parking – a bonus!  Kate is a Pru Leith trained teacher, so you will be learing from the best and she covers lots of different topics.  A gift voucher for a cookery lesson would be a great Christmas present.

I have been asked by a few people who enjoyed the summer soup recipe for Courgette, pea and mint soup to offer another.  So a favourite of our’s is roasted butternut squash and cinnamon, squash is in season now, so easy to get your hands on.

Honey and cinnamon roasted butternut squashand sweet potato soup

 INGREDIENTS

 5 oz peeled butternut squash

3 oz peeled sweet potato

2 oz peeled potato

4 oz sliced onion (or one small onion)

2 oz butter

1 pint of vegetable or chicken stock

1 pudding spoon of runny honey

A pinch of ground cinnamon

Salt and pepper

Splash of milk may be required

 Lightly whipped cream to swirl for serving, if desired

  METHOD

 Pre-heat the oven to 200°c gas 8

1. Roughly chop the peeled butternut squash and place in a baking tray.  Drizzle with the honey and sprinkle over the cinnamon.
2. Roast in the hot oven for approx. 10-15 minutes until the squash becomes golden.
3. Place your butter into a medium sized saucepan on a gently heat and allow the butter to melt.
4. Peel, slice and chop your onion, add to the saucepan and gently sauté with the lid on the pan, to encourage the onion to sauté rather than fry.
5. Chop the peeled sweet and ordinary potato, and add to the sautéed onion.
6. Heat up your stock or dissolve the stock cube with boiling water, add this to the potatoes in the pan.
7. Add the roasted butternut squash.
8. Place the lid on the saucepan and simmer gently for 25 minutes.

10. Turn off the heat and remove the lid, allow the soup to cool slightly before blending in a liquidizer.

11. Check the consistency and the taste of the soup and season as necessary.

12. Never add the salt during the cooking process as stock cubes especially, can be salty.

13. Pour the pureed soup into a clean container and when cool store in the fridge.

Re-heat as required and delicious eaten with a warm blue cheese scone

Enjoy!

One Response to “Chilly evenings – it’s homemade soup time!”