Monday, March 19, 2007

Squash Soup

Sat 17 Mar 2007

Saturday might have been Saint Patrick's day but the closest I got to an Irish flag was the orange of the butternut squash soup that was waiting for me at home when I fled the pub (far too many comedy Guinness hats for me!).

I'd received a couple of copies of Tea Time magazine to review and I'd chosen a curried cream of squash soup from the January/February as experiment number one.

I'm an enthusiastic soup maker (it's so easy and satisfying), so while I couldn't track down yellow squash I made do with the subtly different butternut squash.

I melted some butter and sweated down one onion, finely chopped. I added in my peeled, chopped squash (about 1 1/2 lbs worth) and cooked it for a little while before adding in a pint of chicken stock. I also added a teaspoon of Keen's curry powder and about a quarter of a pint of cream. I left this mix to simmer until the squash was tender and then blitzed the soup with the stab mixer.

To serve, a spoonful of sour cream, a sprinkling of parsley and a handful of grated parmesan cheese, before adding salt and pepper to taste.
The soup was very tasty, although the addition of the sour cream was a bit superfluous. The original recipe had called for a whole pint of cream, which would have been totally over the top, but I did really enjoy the addition of the parmesan.

We served this with a 2004 Dr Unger Gruner Veltliner, Kremstal, Austria (£6.99). We weren't overly impressed with the wine and it certainly didn't go with the parmesan cheese in the soup. The wine did go better with just the soup, but there was just a bit too much acidity that interfered with cream in the soup. We have had gruner veltliners in the past that we've really enjoyed, so this hasn't put us off!

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