Butternut, a popular type squash, has slightly sweet, bright orange flesh and thick tan skin which is inedible. In addition to being a sweet, delicious treat, butternut is also a source of many important vitamins and minerals. The flesh of the squash contains potassium, manganese, magnesium and vitamin C. Butternut is also a good source of dietary fibre.
Although the squash is native to Mexico and the surrounding areas, the most popular butternut is the Waltham Butternut which was originally grown in Massachusetts, USA.
1 cup chopped carrots
1 cup chopped celery
6 sprigs fresh parsley
4 sprigs fresh thyme
1 Tbsp whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large diced onions
3 cups peeled and diced butternut
Salt and fresh ground black pepper to taste
Nutmeg to taste
¼ cup coarsely crushed corn nuts (plain flavor) for garnish.
- Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but ¼ cup of the onions in a large pot. Bring to the boil and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.
- Add the squash and remaining onions to the pot and cook over a medium heat until the squash is tender.
- Transfer the squash, onion and one cup of the liquid (reserving the remaining liquid in a separate container) to a food blender and blend until smooth. Season with salt, pepper and nutmeg.
- Pour the puréed mixture back into the pot and then add some of the reserve liquid, stirring to achieve the desired consistency. Ladle the soup into bowls, sprinkling corn nuts over each before serving.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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