Serves 6 persons
- 1kg/2lb 2oz pumpkin/butternut squash
- 20g/¾oz margarine or olive oil
- 1 garlic clove – crushed
- 1 red onion
- 900 ml/1½pts Vegetable Stock
- 1/2tbsp lemon juice
- 1 bouquet garni
- 300ml/10fl oz skimmed milk
- pepper & salt to taste
- garnish with chopped parsley or chives
Peel pumpkin or butternut squash, remove seeds. Chop flesh into small cubes.
Sauté onion & garlic in margarine (or olive oil) until soft.
Mix pumpkin or squash with onion for several minutes.
Add stock and bring to boil on medium heat. Add salt & pepper and bouquet garni.
Cover pan and cook gently for 15-20 minutes until mixture is cooked.
Taste and add more salt & pepper if required.
Discard bouquet garni and put mixture through food processor until required consistency. Pour into warm saucepan.
Finally, add milk to mixture and reheat slowly. Serve with finely chopped chives or parsley.The Winchester Diet © Julie Brown 2004