What is in Season? Squash!

Squash is in season in September, Butternut squash will store well for several months in a cool, dark,
dry place, as long as they are blemish-free and have an inch of their
stalk still attached (this reduces the likelihood of rotting).

Butternut Squash Soup

Serves 4

• 1 large butternut squash or 1 medium pumpkin
• 500g potatoes
• 1 medium-large onion
• Handful of fresh coriander leaves (optional
• 1 stock cube
• Knob of butter and 30 ml oil (e.g. olive oil
• 75ml double cream (optional
• Pepper to taste

Method

1. Peel
   the squash / pumpkin with a potato peeler. Chop off the stalk and
   flower end. Chop in half and use a spoon to remove the seeds. Chop into
   1 inch cubes.
2. Melt the butter with the oil in a large pan
3. Peel
   & chop the onion. Then fry it gently in the pan, with the lid on,
   until it starts to soften. Check and stir to make sure it doesn't brown.
4. Chop
   the potatoes into approx 2cm cubes. It's up to you whether you peel
   them or not. Add to the onions and stir to coat well with the oil.
5. Add the butternut squash. Stir well. Cover and cook for 10 minutes, stirring occasionally.
6. When
   the potato has started to soften, mix the stock cube with about 1 litre
   of water and add to the pan. Simmer gently until all the vegetables are
   soft - about 15 minutes. You might need to add more water. Add just
   enough to cover the vegetables, or the soup will be too runny.
7. Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.

http://www.vegbox-recipes.co.uk/recipes/butternut-squash-recipe-3.php