With having half a butternut squash left over from this dish it seemed foolish to waste it, so I decided that I was going to make this wonderful soup that provides aromatic tones and sweetness - as well as a hearty small meal ideal for winter lunches or evening starters. We once had this on our xmas menu a while back, and never had any complaints or non empty bowls. I guess it went down well (he smiles).
You will need
1 red pepper (cut into 1cm pieces)
1/2 butternut squash (cut into same size as peppers)
250 ml milk
vegetable or chicken stock cube
1 small red onion (top and root cut off and scored)
pinch nutmeg or mace
dash white wine
salt and pepper for seasoning.
In a heavy bottomed pan on low heat, put in the pepper and the squash and the cinnamon. Add a little olive oil if youre worried about it sticking but i like to leave it out. Its up to you. Put the lid on the pan and keep it stirred every few minutes. we're aiming to get the most sweetness out of the squash and pepper so longer is better.
In a seperate pan add the milk, scored onion, nutmeg and cloves and bring to temperature on a low heat while the peppers and squash are fettling nicely.
When the squash has begun to soften (and turning to mush), keep stirring then add the white wine. Cook out for a few minutes, then add the milk infusion (strained) keep the onion though, and add it to the mix. Turn the heat up a little and allow our soup to come to a tempered simmer. add the stock cube (crumbled) and stir in, if the mix is a bit too tight feel free to add water - if it gets too thin it can always reduce and enhance flavour.
Bring to the boil, then reduce heat to a simmer. Stir occasionally, tasting each time. Season with salt and pepper where neccesary and blend.
Serve, and devour.