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“pumpkin/squash soup..but is a basic recipe for any kind of vegetable soup”
READY IN:
35mins
SERVES:
8
YIELD:
1 big saucepan
UNITS:
US

Ingredients Nutrition

Directions

  1. put some holes in your squash and put on a baking tray in the oven for about an hour.
  2. Till you see the flesh soft inside.
  3. Let it cool then scoop out all the flesh, leaving the skin and seeds.
  4. make up however much stock you want, use a really good quality vegetable stock, we have one called Marigold here in England, not some really cheap stock cubes.
  5. In a large saucepan sweat some small diced onions, grated carrot and some celery (the flowers are good) (this is called mirepoix or soffrito)and some garlic in a little vegetable oil until soft but slow so they are not coloured, add the stock and the squash and zap with a hand blender.
  6. Check the seasonings, I like to add fresh blk pepper and a little fresh grated nutmeg.
  7. Serve with crusty bread or whatever else you are having.

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