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Butternut squash and roasted nut soupPeter FlynnIt was after an XML Users Group meeting in Dublin
that we went for dinner with the other speakers (Tim Bray, Lauren
Wood, Seán McGrath, and a few others; I forget where) and they
persuaded me to start my blog. This soup was on the menu and it was the first time
I'd had it, so I had to do my Stepford Wife act and get the
recipe.Serves four, in theoryOne butternut squash (size I leave to you: as big as
will fit in your microwave)One medium onion2 pints of chicken or vegetable stock2oz chopped nuts, roasted or grilled or dry-friedButter, nutmeg, salt, pepper, maybe garlic½ pint creamCut the squash in half lengthways, scrape out the seeds, and
nuke with the seed-cup uppermost in the microwave on max for 20-30
minutes or until soft all through. Don't spill the oil that gathers
in the recess.Chop the onion very finely and fry gently in a little butter
until soft. Add a finely-chopped clove of garlic if you like it.
Don't let them go brown.While this is all cooking, grill, roast, or dry-fry the
chopped nuts. In a hot oven they should take about 10 minutes, but
I find it easier to grill or dry fry them, but you must
watch them and turn them every few seconds because the slightest
lapse of concentration and they will blacken and scorch. If the
phone or doorbell rings, ignore it: the nuts are more
important.Transfer the nuts and the onion to a big pot, add the stock
and bring to the boil.When the squash is done, scrape out all the flesh and oil and
add to the pot in chunks. Boil for about 5 minutes to mix the
flavours.Liquidise in the blender, return to the pot, and add cream,
nutmeg, salt, and pepper to taste.Serve with hot bread. You can freeze and keep this soup,
assuming there's any left…