Butternut squash soup v1 

Makings:

1 medium size Acorn squash
2 medium size Butternut squash
1 pinch salt
1 pinch dried chives
2 pinches black pepper
1 pinch red pepper flakes 
2 cloves garlic, peeled and chopped
1 tablespoonful olive oil
1/2 red bell pepper
2 slices tofu Bologna sausage, chopped
1.5 liter spaghetti water (water in which you just cooked some spaghetti)
1 head corn
1 pinch nutmeg (optional)
Crispy bacon bits (optional).
 
Method:

Track 1: prepare the soup base: 

1) Boil the spaghetti water, then turn off the heat
2) Let the corn sit in the spaghetti water about 6 minutes
3) With a carving knife, remove the corn seeds from the cob and put them in the spaghetti water
4) Bring the pot to the boil and let simmer, adding chives, salt, and black pepper.  

Track 2: cook the squash(es)

5) Wash the squash.
6) Split each squash lengthwise, remove the seeds, and microwave as follows:
6a) Butternut 8-9 minutes high, leave to rest 3 minutes, then repeat for about 20 minutes cooking in total each squash.
6b) Acorn 12 minutes high one time. 
7) Peel the squash, remove and mash the flesh, then add it to the pot of spaghetti water

Track 3: adding "je ne sais quoi": 

8) Heat the oil and fry the garlic
9) Add the tofu strips, red bell pepper, and pepper flakes
10) Lightly fry for a few minutes until savoury
11) Add to the pot from Track 2.

Finish:

12) Boil the soup for a few minutes, stopping in the middle to use a stem liquidizer to remove any lumps.
13) Leave to cool slightly, and adjust seasoning to taste.  

You can add a pinch of nutmeg and/or crispy bacons bits just before serving if desired.

2007-10-07