This is the recipe for one of the ‘everyday’ soups that Lynne makes up for our lunches. Usually in three litre batches so that we have six portions or three lunches. (Our soup cups are 500ml capacity.) This one was just too good to lose!
- 2 butternut squash
- Good olive or other nutty oil
- 2 handfuls of whole blanched almonds
- Mild curry powder or paste to taste
- 1 litre vegetable stock
- 300g carton crême fraiche (I think, it was from Aldi)
- Salt & pepper
- Water or stock to bring the quantity up to three litres
- De-seed and chop the butternut squash into chunky pieces. Place in roasting pans, drizzle with oil, season with salt and pepper, place in a hot oven and roast until soft and browned at the edges. Do not peel.
- Toast the almonds in a dry pan until golden.
- Place the butternut squash and almonds in a large pan with a little more oil, add the curry powder or paste and chopped garlic and heat on a medium flame until the spices and garlic are toasted but nor burned and the squash and almonds coated with them.
- Add the vegetable stock (preferably hot) and simmer together until all are softened.
- Us the whizzy stick (stick blender) or liquidiser to liquidise until creamy in texture. Add more stock if necessary and desired until you have a texture you like.
- Stir in the carton of crême fraiche, adjust the seasoning to taste and heat through but do not boil.
Serve with crispy croutons and/or crispy fried bacon lardons.