Invaded by the Monster Squashes? What do you do with the season’s glut of mellow fruitfulness?
Is your vegetable patch overrun by squashes? Harvesting your own produce is amazingly satisfying (as I discovered this year), but if you grow squashes they can expand to enormous sizes! I’ve been struggling a bit to use up all the season’s bounty. So I’d like to share with you a super-easy recipe that helped me to make use of this versatile fruit (honestly, not a vegetable!) and that always gives me a hug in mug on cold autumn days.
Sooo beautiful! I just love the colours 🙂
My friend Andrea is a fabulous gardener and has grown spectacular squashes this year! Below is a picture from her blog.
When she arrived at my house bearing gifts from her garden I actually had to get the bathroom scales out to weigh this monster. My kitchen scales just couldn’t cope with all five kilograms (!) of gorgeous knobblyness.
There are endless possibilities… But soup it is for today!
Spacehopper Squash Soup
1 onion, chopped
1 leek, sliced
1 garlic clove
about 700g peeled squash
(cut into chunks)
1 tin butter beans
Gently sauté the chopped onion and leek in olive oil until translucent. Add a crushed clove of garlic and the squash chunks and cover generously with (vegan) vegetable stock. Simmer for 15 minutes.
Add a 400g tin of rinsed butter beans and cook until the squash has completely softened. Liquidise with a hand blender until really smooth – butter bean skins can be tough and need whizzing for a while to create a silky smooth soup. Season to taste and finish with a swirl of dairy-free cream and chopped chives.
This base recipe is really versatile. You could add some cumin, curry powder and fresh coriander. Or how about some lemongrass, ginger and coconut milk?
Any other ideas for tasty combinations?