|
|
Post by cadeby on Oct 11, 2011 15:34:40 GMT -1
Those of you who know me well, will know that I am no Domestic Goddess. However, this morning I donned my Nigella pinny and spent half the day making massive batches of butternut squash and red pepper soup (ridiculous glut in the veggie patch  ). Loads of time and effort and it's AWFUL  Any suggestions as to what herbs or spices I can add to make it tasty? I've added smoked paprika to one batch and that's pretty good! The basis recipe was squash, red peppers, onion, carrot, veggie stock and garlic, with potato for thickening. I'm going to divide the remainder into ten batches, so I can try anything you suggest and will hopefully hit on a few that I like (and Martin will eat!) Thanks Helen x |
|
|
|
Post by SuzieP on Oct 11, 2011 16:20:39 GMT -1
Oh heck!
What about
Tomato and chilli
Ground cumin and chilli
Orange and coriander goes nicely with squash although I'm not sure how it would go with the peppers - maybe try adding it to a small quantity
Orange and ground ginger (or grated fresh ginger)
I hope you find something to make it taste better.
Modified to add - have you blended it to make a smooth soup? What about adding some cream to make it lovely and velvety?
|
|
|
|
Post by olivia on Oct 11, 2011 16:58:22 GMT -1
What's the awful bit? Is it too bland, or is it a texture thing? or is it the balance between the squash and peppers?
I make a butternut squash and sage risotto which is LOVELY (Hugh Fernley Wittingstal recipe) so you could try adding some sage - but again I'm not sure how that will go with the peppers if they are a very strong flavour.
I've also rescued some very bland soup with a good splosh of balsamic vinegar - but that was a VERY plain flavour (and I love balsamic vinegar on or in pretty much anything!)
|
|
|
|
Post by jap on Oct 11, 2011 17:24:38 GMT -1
I,m sorry Helen but I cant think of anything to make that better.Why on earth grow butternut squash in the first place.I would start again with something nice  |
|
|
|
Post by zeldalithgow on Oct 11, 2011 17:29:18 GMT -1
ROFL Julie
Knorr veg stock or chicken stock cubes may help
|
|
|
|
Post by sck1 on Oct 11, 2011 17:41:37 GMT -1
ginger and garlic goes well, or I am a big fan of chilli or smoked paprika. Lots of salt and pepper and fresh herbs such as coriander might help.
After warming through (do not boil or it will lose its flavour) try adding a dollop of creme fraiche or cream.
|
|
|
|
Post by leannwithconnie on Oct 11, 2011 17:46:08 GMT -1
Err not much help but....Croutons?
|
|
|
|
Post by cadeby on Oct 12, 2011 6:03:57 GMT -1
 Julie! Martin loves roasted butternut squash but we have enough to feed the Chinese Army and there's no way I'm going to make him that many roast dinners! Will try your suggestions. Have all the extra ingredients except for fresh ginger. Will skip on the cream because it was supposed to be healthy  Texture is fine - I liquidised it. It's not bland either. I just don't think the red peppers complement the squash? Or maybe they were bitter  Last year I made pumpkin, squash, tomato and paprika soup with butter beans added to bulk it up into a proper meal. That was lovely. You live and learn......
|
|
|
|
Post by DalesLady on Oct 12, 2011 7:32:17 GMT -1
Add a dash of cream Helen, works wonders!
If you have any more butternuts, I have a recipe for butternut squash, chilli and coconut soup which is lovely! Not keen on the addition of peppers to it though, doesn't work for my palate at all!
|
|
|
|
Post by SuzieP on Oct 12, 2011 8:12:35 GMT -1
I agree with Penny re cream. A dollop doesn't add that many calories really, and makes a world of difference.
|
|
|
|
Post by olivia on Oct 12, 2011 14:59:25 GMT -1
a good 'skinny' alternative to cream is quark or 0% Normandy fromage frais. I tend to use quark - and it goes in everything that requires some kind of cream adding to it  It makes LOVELY scrambled eggs too - don't put any milk or butter in the raw eggs, but instead part cook them, then add a dollop of quark and finish cooking them off. LUSH! |
|
|
|
Post by cadeby on Oct 12, 2011 17:25:29 GMT -1
...If you have any more butternuts, I have a recipe for butternut squash, chilli and coconut soup which is lovely! I have at least 12 more squash, less the box-load I have posted to Julie as a present So yes please to the coconut & chilli recipe Penny. Sounds like Thai Curry and I love that. Infact I frequently put chunks of squash in curry as it absorbs the flavours so well. I rescued 1 batch with balsamic today. It tastes a bit odd but is perfectly edible now. Thanks Olivia  Tomorrow I'll be at the market for fresh ginger.... |
|
|
|
Post by olivia on Oct 12, 2011 17:48:02 GMT -1
I LOVE butternut squash -eat it by the ton This risotto recipe is one of my favourites. www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723(I leave out the butter and I don't faff around with frying the sage leaves to garnish!) I also add in some smoked haddock if I Want some more protein and that's nice too. |
|
|
|
Post by tinkerdorisalison on Oct 12, 2011 18:46:24 GMT -1
Not that I do a lot of cooking BUT, good old salt and pepper (not very healthy tho) |
|
|
|
Post by DalesLady on Oct 13, 2011 15:34:32 GMT -1
OK Helen, here goes
Apologies for my inexact methods and weights! Its nothing complicated and it doesn't have to be exact measurements of anything in my experience. You never have exact weights of butternut squash anyway!
Add the amount of chilli you prefer yourself as some like it hotter than others. I do it so there is just over a hint of chilli in there, so you know it is there and I use the medium red elongated ones.
So, finely chop one or two onions, add finely chopped chilli and fry it all off without browning, until soft. I tend to use a little olive oil and a little butter mixed together for this, and soften the onions/chilli with the lid on and keep stirring; its easier to prevent them browning because they almost steam soft that way.
Transfer to a large pan, if you didn't already start with that and add chopped butternut squash (approximately 1cm squares) and almost cover with a mix of half water and half milk. (This will probably be about 3/4pint total.
Add one stock cube, either veggie or chicken. Cook through until everything is soft adding a can of coconut milk and heat through thoroughly.
Cool it and liquidise - adding S&P to taste. (I always add at the end because I avoid salt if I can and I find salt intensifies as it cooks.)
The consistency of this soup should be thickish, not too thick but definitely not runny.
If you like coconut a lot, then add a handful of the dessicated stuff as you add the initial liquid, so it softens as the squash cooks.
If you like it rich, then add a dash of cream as you serve it!
Serve with chunks of French bread or ciabatta.
Enjoy!
|
|
). 
