Simple supper #3

Here's another take on butternut squash soup, only this one's got a bit of heat, so it's perfect for those chilly evenings. I found this recipe in one of the Cook Yourself Thin cook books and it's quick, easy and healthy, which is just how I like my recipes. I think I've found a new favourite! 

Spicy thai butternut squash soup

olive oil
2 onions, chopped
2 chillies, deseeded and chopped
3 cloves of garlic, chopped
1 1/2 cm piece of root ginger, finely chopped or grated
2 lemongrass stalks (mine came out of a jar)
1 large butternut squash, peeled, de-seeded and chopped
400ml can of reduced fat coconut milk
1 vegetable stock cube
2 tbsp nam pla (Thai fish sauce)
juice of 1 lime

Fry the onion, chilli, garlic, ginger and lemongrass in oil until the onion starts to soften. Add the squash, coconut milk, stock cube, nam pla and some boiling water to cover the squash. Bring to the boil, covered and simmer for 20 mins or until the squash is soft. Blend the soup until smooth, add the lime juice and enjoy!

Happy Halloween!

I wanted to grow my very own Halloween pumpkin and it all started really well... The seed germinated and the seedling was pampered indoors. It was then moved to the cold greenhouse and eventually planted in the raised bed with lots of manure. In no time at all, the foliage was taking over the bed and I could see tiny round things popping up everywhere. I had to chop most of these baby pumpkins off to give the selected few a chance to mature, and not long after this they suffered a major slug attack. I was left with some very lacy leaves and one measly pumpkin. It's tiny and there's not much to eat, but I'm sure the chickens will appreciate it.

Happy Halloween!

Simple supper #2

This healthy soup is ridiculously easy to make and one of my favourites. The recipe is borrowed from Fay's Family Food, a lovely cookbook that's responsible for quite a few of our family favourites.

Butternut squash soup

1 butternut squash, cut in half lengthways and the seeds scooped out
olive oil
rosemary
vegetable stock

Preheat the oven to 180°C and roast the squash for an hour or until soft. Scoop the flesh and rosemary in a pan, blend until smooth and heat it up, adding vegetable stock to get the consistency of your liking. That's pretty much it. Fay suggests to sprinkle grated parmesan on top, but I usually have it as it is or with a dollop of creme fraiche.

(The original recipe tells you to discard the seeds and orange stringy bits, but I just couldn't bare to throw them away... Pumpkin seeds being a natural wormer for chooks and everything. They loved it!)