Okay, dad jokes aside, I’ve got a serious thang for butternut squash at the moment. And my addiction is here to stay.
‘Twas the Monday before Christmas, and GoodFoodMarsh was searching her cupboards high and low for something appropriately decadent (you know how it is) & entirely glorious to whip up in two shakes of a lamb’s tale. Or..er, two shakes of a quinoa’s tutu? Well, y’all know what I mean. I managed to find one utterly sublime butternut squash (literally the size of a bottle of prosecco, can I get an AMEN?!), some green beans just about in date (livin’ life pon de edge), a handful of glorious plum tomatoes that were getting very lonely at the back of my fridge, and a life-saving sack of sweet, sweet potatoes. #myfavouritefallvegetable
And thus, a feast was born. Before I knew it, the butternut squash was roasting away (before it met its fate in the soup), as were the sweet potato wedges, and the beans were steamin’ up on point. Everything was just about coming together. It was like that scene in Disney’s Snow White where she’s making da pie, and all the woodland creatures are helping her execute the most exquisite feast. Just like dat, but with less institutionalised racism and a slightly more accessible standards of beauty. I mean for starters, my waist isn’t the size of a chickpea, sorry not sorry. The rumours are true, I’m just another vegan killjoy here to ruin your day – and your childhood. But alas, with a sprinkle of cayenne pepper, a dash of soy sauce, and a liberal dusting of my favourite kosher salt, the supper was complete. A Christmas hotchpotch of sorts, but a banquet nonetheless. [Recipe below].
Butternut Squash soup recipe [serves 5]:
– 2/3 butternut squash (mine was giant as y’all can see, but you will need more if they’re babie$)
– cayenne pepper/soy sauce (gr8 addition)/kosher salt for seasoning
– 1/2 tin of coconut milk
– 1 vegetable stock cube with about 300ml of water to thin the soup
– roughly 300ml of unsweetened almond milk (depending on how you like the consistency of the soup)
– handful of shallots or onions of your choice
– one clove of garlic
– Drizzle your sliced squash in oil on a baking tray + add a lil’ salt an pepper before putting in the oven for about 40 minutes at 200 degrees Celsius
– Meanwhile, fry some shallots or onions in a pan until they begin to sweat & continue frying on a low heat until soft. Crush one clove of garlic and add to the mix.
– Once your squash is lovely and soft, scoop out the insides and mash into a pulp with the onions and begin to add coconut milk. Add almond milk + vegetable sock until mixture forms into a soup-like consistency. I also blend mine with one of those fantastic whizzing contraptions.
– Season to your taste. I’m notorious for adding cayenne pepper, though little by little! And lots of soy sauce to balance out the sweetness of the squash! And a sprinkling of kosher salt & black peppercorns at the end.
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