Muddle-headed Kay (mhw) wrote,
Muddle-headed Kay

This journal has been placed in memorial status. New entries cannot be posted to it.

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Garlic-roast squash soup

1 butternut squash
4-6 cloves of garlic
Olive oil
Mixed herbs
Black pepper
2 good vegetable stock cubes.

Cut the squash into halves, deseed.
Crush the garlic, salt, pepper and herbs in a mortar with enough olive oil to make a paste.
Brush the cut surfaces of the squash thickly with the paste.
Roast in a hot oven for 30-45 minutes until the squash is soft and brown on the top.
Allow to cool.

Dissolve the stock cubes in two pints of warm water in a large saucepan. Scoop the flesh from the squash and add to the stock. Simmer until the flesh is soft, and pass through a sieve. Adjust seasoning. Serve.

There you go, easy.

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