Mmmm, the season of the squash. If you’ve never cooked with squash before, don’t let it intimidate you. All you need is a sharp knife to cut it open and a spoon to scoop out the seeds. Oh, and did you know the seeds are edible too? Try tossing them with salt and cinnamon and roasting them for a few minutes in the oven.
So here’s my latest kitchen creation; the butternut squash potage (it’s a pretty thick soup- feel free to add more broth), and a hazelnut pesto to top. My boyfriend loved this one. He loved it so much he was trying to convince me not to blog about it; “You can sell this recipe and make money!” -he insisted. Honestly, I think it’s that pesto that makes a world of difference. The two contrasting flavours make a great combination. So I strongly encourage you to make this recipe in full. Pesto is very easy to make as well. Just add all the ingredients in a blender and well, blend!
Ingredients for potage:
- 1 medium butternut squash (peeled, cored, cubed)
- 1 medium onion
- 1 large potato (cubed)
- 3 medium carrots (peeled, diced)
- 2 and half garlic cloves (diced- the other half will go in pesto)
- 4 cups of vegetable broth
- 1/4 tsp cinnamon
- 2 tsp sage
- salt & pepper (to taste)
- 2 Tbsp olive oil
- (Optional: dash of red wine)
Ingredients for hazelnut pesto:
- 1 cup parsley
- 1/4 cup hazelnuts (skin off)
- 1 1/2 tsp PC herbed goat cheese
- 1/4 cup extra virgin olive oil
- 1/2 garlic clove
- Dash of salt & pepper
Directions: Add olive oil and onion in large saucepan on medium heat. Cook for 5-7 minutes. Then add squash, potato, carrots, garlic, salt and pepper. Cook for another 5 minutes, tossing ingredients around (You can add a touch more of olive oil, or a splash of red wine if ingredients are sticking to pan). Add broth, cinnamon, sage and bring to a boil. Once boiling, reduce heat to a simmer (Or on low). Let it cook for about 40 minutes on your stove. Meanwhile: make your pesto by adding all the ingredients in a blender. Transfer pesto in a small tupperware. When potage is finished; transfer to the blender or use a hand mixer directly in the saucepan and blend until smooth. Serve with a teaspoon of pesto on top. EAT!
N.B: You’ll have some extra pesto, so I made some pasta on the side and tossed it together last minute. We also used some pesto the next day on some sliced baguette, and roasted it in the oven for a few minutes. It was almost like garlic bread- but better!
Don’t let this cold November bring you down- warm up to this tune by The Dead Weather. (Lead singer is Jack White, incase it sounds familiar). 😉