Squash soup

Origin: Heston Blumenthal

  • One onion, peeled and thinly sliced
  • One squash, peeled and thinly sliced (this may take awhile)
  • Around 100g butter
  • Cayenne pepper and salt

Equipment needed: something capable of blending - as Axel says, hand blender is best.

Melt the butter in a large saucepan and cook the onion at a low heat, stirring all the while, until it goes soft. Add the squash, and cook covered until it goes soft (more stirring - it's important that nothing browns). About 5-10 mins. Cover with cold water, bring to the boil and simmer for about 20 mins. Blend very thoroughly (you don't want to see any traces of onion bits). Season with the salt and cayenne pepper. Done.

For a little more excitement, cook some of the squash in several different ways, e.g. sauteed, roasted, etc. and stir in at the end to get bits.

Other nice things to stir in or drizzle:

  • Eclats de marron (little chopped up bits of chestnut)
  • Hazelnut oil
  • Cream
  • Tiny chopped strips of fatty ham would probably be good 


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