This is a quick and simple recipe, beloved by number one son Louis! I am posting the recipe as I Instagrammed a photo of it and have had several people asking. It is a bit of a “throw it in the pot and make it up as you go along” affair and I apologise for the lack of photos but my days are very full on at the moment what with the lockdown and the battle of the school work with afore mentioned child! By eventide I am quite pooped!! Start this at 10h30 and it is on the table for midday.
1 butternut squash
1 medium onion, I used a red onion
2 large garlic cloves
Ras al hanout *
1.5 – 2 litres vegetable stock, use the best you can
Seasoning, sea salt and black pepper
- Preheat the oven to 200°C.
- Peel and deseed the squash and chop into large bite sized chunks.
- Put into an oven proof dish with the peeled garlic cloves, peeled and roughly chopped onion, Ras al hanout, sea salt and a good glug of oil.
- Shake to coat and pop in the oven.
- Go back to the dreaded school work!!!
- After an hour or so of arguing the squash should now be lovely and soft (timings will depend on the complications of the school work and the size of the squash of course!)
- Transfer all of the oven ingredients into heavy bottomed pan and add the hot stock, a twist or two of pepper and grate in some fresh ginger ( I never bother peeling it for this.)
- Bring to a simmer, and cook for a good 15 – 20 minutes to harmonise the stock and vegetables.
- Then blitz it with a hand held mixer, or pop into the blender and blend until smooth.
- Check the seasoning and spice levels and adjust according to your taste.
- We like it quite thick, and Louis particularly enjoys it with a very large swirl of cream!!!
- *Works equally well with powdered cumin and coriander.
- I find roasting squash and/or pumpkin essential to bring out their rich earthy flavour.
- Today I made an alternative with the addition of mushrooms – a handful of oyster mushrooms and brown mushrooms with a few dried cêpes, and a sprinkling of sage. It had a lovely earthy character to it.