My recent adventures in Tenerife and the wonderful time spent with Juan and Rosa keep on giving. They have inspired me to try different combinations of ingredient and new techniques.
Tonight’s Latest Supper is a soup made with a butternut squash which was fairly ripe. Having removed the skin and seeds I chopped the flesh into evenly sized chunks adding two thinly sliced white onions, 1/4 a bell red pepper, 1/2 a large courgette halved and sliced approximately the same as the pepper. Next I cheated and used 3 vegetable stock cubes diluted in an approximation of 2 litres of hot water. Seasoning next with a generous pinch of sea salt, a good grind of black pepper and a teaspoon of smoked Paprika.
Having boiled my ingredients for about 40minutes until the chunks of butternut squash are soft; I hand blended my soup in situ.
Warm, wholesome without any added oils or flour, it’s definitely bueno!