An Easy Recipe

You cannot beat a home cooked meal, lovingly prepared by a mother can you? So when I went home a while ago and got treated to a delicious 3 course meal I was very pleased, especially with the starter which was squash soup. In fact, it was so delicious I asked my mother for the recipe. She told me it was handed down to her by her mother, and so on, so I asked her permission to post this recipe online, and she has (thankfully) given me the thumbs up.

This is the stuff you’ll need:

Three pounds of squash, two tablespoons of maple syrup, four cups of chicken stock (or vege stock if you prefer), two garlic cloves, a teaspoon of cinnamon, a large onion, three tablespoons butter and 1/4 teaspoon of salt and pepper

Right, first off, take the squash and peel, a normal potato peeler should do the job. Next, take a large knife and cut the squash in half. Scoop out all the seeds and chuck them in the bin. Now cut the squash into large cubes (approx 1 inch should be fine) for later.

Once the squash is prepared take the onion and garlic and dice into small pieces. Get a pan and preheat with a medium heat. Once warm, add the butter and as it melts cover the bottom of the pan. As the butter melts put the onion in the pan and cook them for 5 minutes. Now add the garlic and cinnamon to the pan and mix well for around 30 seconds. Add in the squash and stock, put the lid on the pan and leave cooking for another 25-30 minutes.

The squash should be fully cooked after 25 minutes, so keep checking until you are sure. Once you’re happy the squash is cooked blend the mixture into a fine, smooth soup, add the maple syrup if required, blend some more, before finally dishing up to individual bowls and serving!

For my squash soup recipe, videos, info and more check out the link.