Ysanne, hello. Love your book Grow Organic Cook Organic. My wife bought it for me for Christmas. One of our favorite recipes is the Butternut Squash Soup with Tomato Salsa. We wanted to make it for my family that we are visiting but we forgot the recipe. I couldn’t find it on your blog and I was wondering if you could (if you have time) send it to me. Thank you, I really appreciate it.
Joz Bybee
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Here’s the short version:
Put 2 garlic bulbs and a sprig of thyme onto a square of foil, drizzle with 3 tablespoons of olive oil, then seal the foil. Halve and de-seed 4 large ripe tomatoes, a red bell pepper, and a large fresh red chili for the salsa, then place on a baking sheet. Halve and de-seed a large butternut squash, put it onto the same baking sheet, brush it with olive oil, then roast all these vegetables at 220C / 425F. After 25 minutes, remove the salsa vegetables, but put the squash and garlic back for another 20 minutes at 190C / 375F. Meanwhile, saute two sliced onions and 1tsp ground coriander seeds. Skin the pepper and chili, then process with the tomatoes, 2 tbsp olive oil, and 1 tbsp balsamic vinegar. When the garlic and squash are ready, squeeze the garlic out of its skins and scoop the squash out of its skin. Mix the puree with the onions in the pan, add 5 cups / 2 pints vegetable or chicken broth, 1 tsp salt and black pepper, and some chopped oregano or marjoram, and bring to a simmer for ten minutes. Using an immersion blender, whizz the soup, then serve in bowls with a serving of the salsa on top.
Enjoy!
Ysanne
Posted by Ysanne on 10th February 2008 at 9:44 pm | Permalink
Thanks again, it was a HUGE hit! And I’ll make sure to add a link to your site.
Cheers,
Joz
Posted by Ysanne on 11th February 2008 at 9:10 pm | Permalink