Quick and Easy Pumpkin Soup

cortijoblog butternut squash soup

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.

cortijoblog butternut squash soup

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.

 

INGREDIENTS

  • 1 butternut squash
  • 1 potato, roughly chopped
  • 1 litre vegetable stock
  • 2 spoons of Greek yoghurt
  • salt and pepper

METHOD

  1. Peel the butternut squash, remove the seeds and cut into chunks.
  2. Put all the ingredients in the pressure cooker and pour over the vegetable stock.
  3. Season with salt and pepper.
  4. Stir well.
  5. Cover the pressure cooker and bring to pressure.
  6. Turn down the heat and cook for 20 minutes.
  7. Turn off the heat and leave the pressure cooker for 5 minutes before releasing the pressure.
  8. Blend with a stick blender.
  9. Check for seasoning and then serve.

Mushroom risotto

mushrooms1INGREDIENTS:
1 medium onion, finely chopped
2 sticks celery, finely chopped
500g mixed mushrooms (wild musrooms, oyster mushrooms, field mushrooms, etc.), sliced or shredded
1 clove garlic, finely chopped
400g risotto or paella rice
1 small glass white wine or dry sherry
parmesan cheese, finely grated
1 litre of concentrated vegetable stock
large knob of butter
salt and pepper
lemon juice

mushrooms2Heat some oil in a saucepan and fry the garlic on a low heat for about a minute before adding the mushrooms. Cover and cook slowly until they have released all their liquid and most has evaporated. Season with salt and pepper and squeeze over some lemon juice.

Heat some oil in a casserole and gently fry the onion and celery. Turn up the heat and add the rice and cook for a couple of minutes, stirring all the time to thoroughly coat the grains.

Pour in the wine and stir until it has evaporated.

Boil some water and make up about a litre of concentrated vegetable stock. Pour over the rice. Bring to the boil, cover and turn down the heat.

Add more boiling water from time to time as needed.

When the rice is soft as you like, add the grated cheese, stir in the button and mix in the mushrooms with any remaining liquid.