Autumn Blog Post and Butternut Squash Soup

With Autumn now in full swing, though it has been rather sunny recently, I thought I would do an Autumn post with ideas and thoughts and of course a recipe.

Autumn is one of my favorite times of year. I love layering up and snuggling in front of the tv with a mug of homemade soup or some sort of warming concoction. I just love waking up on a clean crisp morning with the bleak sun in the sky and see the ground littered with red and orange leaves.

Of course there is Halloween, This is honestly one of my favorite times of the year, along with Christmas, my birthday and family events, as you can go all out with home decorating and cake decorating. There are some amazing halloween cupcake designs out there that can be super simple but they can look amazing. In some case you just need some marshmallows, colourful icing and a creative imagination.



But I have to say that my ultimate autumn/winter favourite has to be homemade butternut squash soup. I made this for the first time last year and it was literally the best soup that I have ever had. It was thick and silky but I added no cream or creme fraiche so it was still super healthy. It was a hit with most of my family (all except those who don't like soup). Soup is also something amazing to have around at this time of year and if you make it in a big batch  you can reheat it  multiple times for different dinners. you could even put it in a flask and reheat it at work.

So with much digging I seem to have found the recipe that I use last year to make this soup.
Butternut Squash Soup  

Ingredients: 

3 small butternut squash, about 1.6kg (3 ½ lb) total weight
about 2 tablespoons olive oil
salt and freshly ground black pepper
freshly grated nutmeg ( you can add as much or as little as you would like)
25g (1oz) butter
1 large onion, roughly chopped
2 large carrots, roughly chopped
2 large sticks celery, sliced
1.1-1.3 litres vegetable stock
sprig of fresh rosemary 

Method:

1. Preheat the oven to 200C. 

2. First peel the butternut squashes. This can be quite hard due to the shape, you can use a knife or a potato peeler. Then chop into large chunks and pop on a well oiled tray. Cook for about 30 mins.

3. One the butternut squash has been cooked through you can begin to start the main part of the soup. Melt the butter in a pan and add in the roughly chopped onion, celery and carrot. Cook them for 5-10 mins so that they begin to soften a little. Then add in the stock, rosemary and any seasoning (salt and pepper) that you want. Bring up to the boil and partly cover  and simmer for 20 mins.

4. After 20 mins add in the butternut squash. Use a liquidiser or a hand held food blender and whizz until it is as processed as you want. Stir and then it is ready to serve.

Just remember that you can serve this straight away or you can reheat whenever you want. I love having this with crusty rosemary bread with it.

Rosemary Bread.

Just take a slice of bread and rub it with a few stalk of rosemary. You can also do this with garlic.

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