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| Roasted Butternut Squash & Chickpea Soup |
| Posted on 25/10/05 at 10:41 by Finsbury Park Prowler |
Ahhh, autumn, the season of mellow fruitfulness and also the time of year to come home to nice big lock of soup with maybe a few slices of white pan with the butter spread as thick as Monty's knob cheese...
This one is an FPP fave as:
1. its a piece of piss to make
2. Veggie missus loves it and gets me permission to order Indian once we've been chewing through it for 2 days
You hoors will need -
2 x big butternut squashes (I buy mine from the two gayists who run the greengrocers down the road but you can get them from any good supermarket (except Lidl, fecky)).
4 x medium onions
4 pints of vegetable stock (get 4 pints of water and feck in about 4 Oxo veg stock cubes or equivalent of veggie bouillon base)
1 x tub of houmous
4 x tsp of curry powder (or garam masala if you are posh)
2 x tsp of chilli powder or paprika (if you can get smoked chilli powder its even better)
Salt & Pepa (ahh, push it real good - sod it you could feck in some Spinderella for good measure if you have it to hand)
Method.
1. Don't bother your hole peeling and scraping the veg. Instead, cut the squashes in half and scoop out the seedy manky shite with a spoon. Then deeply score width ways and length ways with a razor sharp knife (like Crocodile Dundee has). Chop your onions into quarters (if you cry, pretend to your missus you've seen a wildlife fillum about swans getting strangled in some fishing line or some such shite - yis might get the ride). Stick them in a big tray, pour a decent lock of olive oil over them and bang the lot into the oven at 220 degrees (or Gas Warp Factor Mark 7) for 45 minutes. Don't worry if it looks a bit burnt at the end, it will add to the flavour. Allow the lot to cool down a bit then dig the mushy squash out of its skin and the onions into a saucepan.
2. Add the stock. Bring to a boil then simmer for 15 minutes. Liquidise the whole mess, adding the houmous along the way. Stir until it has the colour of runny shite.
3. Get a wee frying pan, add the curry powder and chilli powder and heat until the lot starts to smoke. Add to your soup with salt and pepper to taste and reheat if needed.
4. Enjoy hoors. A warming soup that's ideal to eat, say, to mourn the death of a beloved pet or when your damn woman done you so wrong (again).
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