Tuesday, 2 October 2012

The downside of being an optimist and Butternut Squash Soup!

A bit of an oxymoron but as the title suggests being an optimist can sometimes have it's downsides. When I started this blog I had a couple of ideas in my head of what I thought would interest people but it has done more than that.  My whole lifestyle is altering through being inspired by other people's blogs, becoming more self aware and also learning something new every day.  And that is where the problem lies.  I have always set myself goals which I must admit, have more or less reached but when I don't reach them I feel disappointed, as though I have let myself down somehow.  I have all these ideas swimming around in my head, of new achievements I want to accomplish, of things I want to do and areas in my life I want to organise but where are the days going at all?  I've only just realised how long it is since I last posted. Something else I feel guilty about. But never one to be down for long (I'm far too busy for that) I want to share some of the things I have been doing this week.

As you know I love my market produce and 2 butternut squashes at 50p each I wasn't going to leave, likewise with a bag of 7 onions at 50p.  I have made Butternut Squash soup in the past but it is only through reading other blogs and the mention of batch cooking spurred me on to do the same.  We had this for supper on Sunday (fed a family of 5) and still enough to fill 7 ziplock at 250ml bags for the freezer.  Below is the recipe for the amount I made of butternut squash soup.

Butternut Squash Soup

  • 2 butternut squash
  • 4 tbsp olive oil
  • 4 potatoes
  • 2 onions
  • 2 litres of veg stock
  • salt and pepper

  1. Peel and dice the butternut squash (I always find butternut squash so hard to peel)
  2. Put oil in the pan and add the onions until softened.
  3. Add squash and potatoes and cook for a minute.
  4. Pour in veg stock and cook until squash and potatoes are soft.
  5. Blend until smooth.
  6. Add salt and pepper to taste.
This was served with homemade bread made from my little breadmaker, which is turning out rather nice thanks to Cumbrian's recipe (see comments on Help Needed From Fellow Bread Makers).


  1. I cube my squash [without peeling it] and roast it in a hot oven for 35mins before I make the soup. This adds an extra depth of flavour.
    For economy, I often put the squash in a large roasting tin and do it when I am cooking something else [eg Sunday's chicken] and then the squash cool and store it in the fridge before making the soup another day. Jamie O says if you roast it like this the skin softens and peeling is unnecessary!
    Yours looks lovely, all ready for freezing. I put mine in Lidl Greek Yogurt Buckets!!
    blessings x

  2. Just a little tip (you may already do this), stand your little bags of soup into square or oblong boxes (old marg tubs are great for this) while they freeze and then you get little blocks that take up less room in the freezer as they can be stacked together.

    You can get all the boxes out ready to use again and again once the soup is solid.

    I'm so glad you sorted out the bread maker, you just can't beat homemade bread, especially with homemade soup.

    Sue xx

  3. I LOVE making soup! Even better when you feel like some, but not like cooking and all you have to do is reheat delicious homemade soup!
    I'm pleased to hear that you are having more success with you bread!
    Homemade bread with fresh, home-baked soup....what could be better?
    Enjoy the rest of the week!
    Sarah xoxo

  4. I love butternut squash soup made with coconut milk and a chilli/garlic/ginger mix Mmm. Spicy!