I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Wednesday, December 23, 2015

Butterkin Zucchini Soup

Found this in the store the other day....
a Butterkin squash, a combination of pumpkin and butternut squash. And here it is after having been baked whole in a 350F oven for about 1 hour.
So let's make soup! 

(serves 6)

1  1/2 cups walnuts
2 cups onions, chopped
2  1/2 tbsps olive oil
2  1/2 tsps thyme
3 bay leaves
1 tsp fresh ginger, minced
2 tbsps garlic, minced
3 medium green zucchini (I left the peel on one)
3 lb baked butterkin (or pumpkin or butternut squash)
2 litres vegetable broth
1 lemon (for zest)
2 tsps honey
salt and pepper to taste

Toast walnuts in a 400 F oven for 3-5 minutes, set aside.

Heat oil in a large soup pot and cook the onions until translucent. Add bay leaves, thyme, garlic and ginger and cook on low 2 minutes. Add the chopped zucchini, walnuts and butternut squash flesh. 
Here's a little hint. When scooping out the seeds snip the stringy bits to make the job a little easier.
Pour in the broth, bring to a boil then simmer for 20 minutes.

Remove the bay leaves then work in batches to blend the soup using a food processor or immersion blender.

Add 2 tsps honey, zest of lemon, salt and pepper.
Serve with a drizzle of olive oil, a sprinkle of thyme and a little lemon zest.

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