Skip to main content

Butternut Squash Soup

Butternut Squash Soup


Today's recipe from The Soup Book is by Clodagh McKenna, an Irish writer. The first time I ever heard the name Clodagh was when a Northern Irish singer called Clodagh Rodgers represented the United Kingdom in the 1971 Eurovision Song Contest. She sang "Jack in the Box" and wore hot pants. I was thinking about the contest because I heard during the week that Engelbert Humperdinck will represent the UK this year. My interest in him stems from a shared Anglo-Indian heritage and that fact that he was born in Madras (now Chennai), as was my father. One of my siblings once asked Dad if Engelbert came from the other side of the jungle to him!

Butternut squash soup: yum!
So, back to the soup. Butternut squash. Mmm. Can be hard work to get through the skin. Can be bland. Should I avoid it or just get on with it? I didn't feel like making anything too complicated and this recipe looked straightforward. I cut into the squash and chopped it up before preparing the onion and garlic. These ingredients were then sweated in butter for a little longer than the prescribed fifteen minutes.   Next I grated in some nutmeg.  Too lazy to check if we had home-made chicken stock in the freezer I used commercial cubes for the stock. When the squash was tender enough, I added cream then whizzed the lot in the blender. The spouse and younger offspring joined me in the kitchen for lunch. The boy commented that the soup smelt delicious. For him to say so, then it must have. The three of us sat and supped. "Yum," said the spouse, drawing on his full treasure chest of compliments. Yes, it was yum, actually!

Book Buzz - The Dark Side

My latest reads have been concerned with the dark side of life. Julie Myerson's Then is set in post-apocalyptic London. Published last year, it is a disturbing account of a woman suffering with post-natal depression and post-traumatic stress  as she tries to make sense of what has happened around her and of her own actions. Tucked away among the unsettling flashbacks are a couple of references to honey. As the narrator cuddles her youngest daughter, she notes that the child's hair "is damp and cold but it still smells like honey." Later on in the book she recalls an afternoon spent watching videos with her children: "We watched as if our lives depended on it. After a while I got up and made honey sandwiches and they all drank milk."

Ruth Rendell has been one of my favourite authors for almost thirty years! In terms of entertainment and page-turning value, The Keys of the Street was very successful. I could hardly bear to put it down while at the same time I tried not to reach the end too quickly. This book is also set in London, but not in the aftermath of some devastating event. There is heatwave. The following quote is from 79% of the way into the book (according to my e-reader): "... [A] bumble bee's "throbbing buzz, alternately terrified and reassured, awoke her [Mary, the main protagonist]. She lay watching it until at last it found a way to freedom through where the curtains met."

Further on, Hob (another character in the book) wakes up after a drugs binge to see "the mice flee, scurrying for the honeycombed skirting board."

That's all for now. Other things to do.


Minnie









Comments

Popular posts from this blog

Lovage Soup

Lovage Soup   Today I made lovage soup, the second recipe by Sophie Grigson in The Soup Book that I have used in the last four days. She introduces the recipe with these remarks: "If you don't grow this old-fashioned herb yourself, ask around among your gardening friends or head down to the nearest garden centre to see if they sell it. " As I mentioned in my last blog entry (18th May), lovage now features among the herbs in my front garden. As the spouse left the camera at home, I took some photographs. Parsley, sorrel and lovage in Minnie's garden. Rosemary, parsley and lovage in Minnie's garden.  I had hoped to add chervil to my collection of herbs - there's a recipe for vegetable and chervil soup in The Soup Book - but "Young Stephen" wasn't able to source any for me. At least he tried. Just while I'm mentioning Stephen, I have to reveal that the spouse and the older offspring claim that he has been mention...

North Sea Fish Soup

Shaun Hill is the author of today's soup, North Sea fish soup, and he advises that as the seafood must be "just cooked", dense fish should be cut into small pieces or added earlier. It was a simple soup to make as there was no frying or whizzing. The only panicked moment or ten that I experienced was when I couldn't find the cod loins the spouse had bought. I am terrible when it comes to finding things and can usually rely on the spouse to find whatever it is I'm looking for. It's the main reason I married him. But even he was almost as useless as I was. I could remember riffing on the topic of cod loins earlier in the day. The older offspring had asked: "Why cod loins? Do cod have loins? Do they walk?" Fair point. I remembered asking was it a spelling mistake? Had the packager meant to write "cod lions", and so it continued.All very silly. North Sea fish soup: final addition of the tomato and parsley Ready to eat The ingredient...

Miso Soup with Tuna

Miso Soup with Tuna This weekend I made a soup from the soup and shellfish section of The Soup Book , mainly because I'm aware this is the section through which I have made least progress. Leafing through the fish soup recipes, miso soup with tuna was the first one I came across that I hadn't made (the last fish soup was the creamy scallop bisque in December 2012). I read through the ingredients listed by Carolyn Humphries : what is wakame ? where do I get it and dried shitake mushrooms and miso paste? Apart from those three items, it was easy enough to obtain a carrot, spring onions, ginger, fresh tuna and chives. The spouse made a detour from the usual shopping route to his f avourite fishmonger's shop  then went into town for dried wakame. So, at about 5.30pm yesterday evening, I set about making the soup. I made up chicken stock from a cube and left the shitake mushrooms and wakame soaking in cold water while I prepared the vegetables and diced the tuna. Next, I ...