QUICK AND EASY BUTTERNUT SQUASH SOUP
We generally harvest our butternut squashes in September and then leave them out in the sun for several days to ripen. It is important to treat them with care so that they don’t bruise and leave about 10cm of stalk on each one so that they don’t go off. We then store them upright in crates with a single layer in each one. They will happily keep for 5 or 6 months like that but you shoUld check them every so often just to be on the safe side. If you find that any of the stalks have fallen off, it is a good idea to peel and process them. Bags of grated squash or pieces can be frozen and later used in soups, stews or for bhajis or fritters.
Quick and Easy Butternut Squash Soup
This is a really quick and easy soup to prepare in the pressure cooker and only takes 20 minutes to make.
- 1 butternut squash
- 1 potato, roughly chopped
- 1 litre vegetable stock
- 2 spoons of Greek yoghurt
- salt and pepper
- Peel the butternut squash, remove the seeds and cut into chunks.
- Put all the ingredients in the pressure cooker and pour over the vegetable stock.
- Season with salt and pepper.
- Stir well.
- Cover the pressure cooker and bring to pressure.
- Turn down the heat and cook for 20 minutes.
- Turn off the heat and leave the pressure cooker for 5 minutes before releasing the pressure.
- Blend with a stick blender.
- Check for seasoning and then serve.