Liz’s Butternut Squash Soup

Liz’s Butternut Squash Soup | Benenden Hospital

Liz’s Butternut Squash Soup

The Rising Mercury Society are friends and fundraisers for Benenden Hospital. Members hold regular sales at the Hospital of homemade cakes and preserves.

Throughout the year some of the fruit and veg grown on the Hospital site is given to the RM Society to use or to sell, including butternut squash, apples and plums.

Below is a tasty recipe from the RM Society Chair Liz Godwin, using Benenden butternut squash.

Liz’s Butternut Squash Soup

Ingredients:
1 medium to large butternut squash
1 large onion
1 large potato
3 cloves of garlic
2 vegetable stock cubes 
900 ml of boiling water 
A little olive oil
Salt and Black Pepper to taste

Put a little olive oil into a pan.

Peel and dice the onion put into the pain with the oil and soften( do not brown).

To this add the peeled and cut into chunks potato, the butternut squash cut into thick wedges and the crushed garlic. Cook this for about 10 minutes.

Put the stock cubes into a measuring jug and break up with a spoon, add 500 ml of boiling water and stir until the cubes are dissolved. Pour this onto the vegetables, then measure another 400 ml of boiling water and add this to the vegetables too. Stir in well.

Add salt and black pepper, but go careful with the salt as the stock cubes are slightly salted. Taste the liquid and season accordingly. Simmer for 25 to 30 minutes until vegetables are cooked.

Put all the mixture in a liquidizer to make a thick soup.

Pour into a saucepan and heat the soup until hot before serving.

You can add chopped chives before serving if required.

Add chopped chives before serving to finish

Liz Godwin, RM Society Chair

Published on 02 December 2016