Butternut squash soup is amazingly easy to make and is one of the most delicious soups around. It takes about 10 minutes to make though it does improve if you leave it to simmer for a while. You will need: a butternut squash, chicken stock (or a chicken stock cube) water, salt, pepper, cumin, a pot of single cream.
Grow your own or buy a butternut squash or two. They should be available in October and November. They store well except for the fact that they are so delicious and you’ll eat them.
Peel the butternut squash and cut it in half. Scoop out the seeds inside and dry out the seeds for planting next year. Then chop up the butternut squash into smallish pieces.
Bring about a litre of chicken stock to the boil. (You can use a stock cube but your own chicken stock tastes much better). Add the cubes of butternut squash. Boil the mixture for about 10 minutes – until the butternut squash is soft. Add the salt and plenty of freshly-ground pepper and half a teaspoon of cumin.
Use an electric blender to liquidize the soup – though leave a few chunks in to give it a more interesting texture and finally add the cream. The butternut squash soup should now be a wonderful apricot colour and is ready to serve. It also freezes well so you can have a supply through the winter months rather than buying butternut squashes flown from the other side of the world.