Before we get onto the soup may I ask you, my beloved readers, whether your blog has also become akin to a full time job? I seem to find myself spending hours making sure every post is as good as it can be, commenting on other blogs, replying to comments on my blog – it really can take it out of you. Having said that, I’m still very much enjoying my blogging experience and shan’t be going anywhere for what I hope is a considerable period of time. However, I may no longer have the time to reply to every single comment simply because I’m now getting so many of the damn things I can’t keep up. Actually, I say “the damn things” but actually I love each and every one as it means you’ve actually taken an interest.
Right, now the vomit has been done away with one should probably move on to the recipe at hand. Autumn really is the season of soups – they are so warming and comforting, and utterly delicious when executed perfectly – ideal for this supposedly chilly time of year. As such, a higher than average number of soup recipes shall be finding their way onto FrugalFeeding in the coming months. This is already my second, and a third shall be stumbling upon my palette in the next few hours.
To be honest, this is an incredibly simple soup recipe which came out of what I could find around the house. I had half a butternut squash remaining from my Autumnal Indian Soup and there were also a couple of half dead leeks lingering in my fridge following our last trip to the supermarket. The chives were the only serviceable herbs left in our half-barrel and I think they worked particularly well. Please enjoy this soup that’s ideal for this uncertain and turbulent time of the year – feel comforted wordpress!
Butternut Squash and Leek Soup
• 250g butternut squash, cut into sizeable chunks
• 2 large leeks, washed and roughly chopped
• A large knob of butter
• A good slug of olive oil
• A pint of vegetable bouillon
• A handful of fresh chives, finely chopped
1. In a large, preferably cast iron, pot fry off the leeks and squash in butter and oil until they have softened. Add the vegetable bouillon and seasoning, simmer until the squash is tender.
2. Blend the chunky broth in a food processor – one may need to do this in batches. Once it has all been blended return to the heat and add the chives. Serve with bread, creme fraiche and perhaps a chunk of cheese.
Cost: The entire soup cost me around £1.20 to make which is absolutely incredible. It means that each portion of soup, not including any bread or cheese, costs around 20p. Two portions of a soup of this quality in a supermarket would cost around £2 – what a mark-up!