All the recipes I 've found for butternut squash soup, start with you having to chop it up - as anyone who has tried this, it's really hard!
So, this is a simple way of making a tasty soup, the easy way.
Stab the butternut squash with a fork all over
Stabbed with a fork
Put it into a preheated oven at 180C for about 25 minutes - you can cook your dinner at the same time.
This should enable you to be able to peel and chop it with ease (although a little messy). You will also need to remove the seeds and the fibrous bits with a spoon. The chunks should be about an inch square, but it doesn't need to be precise.
Well, I think that last week went to plan, but I already have doubts about this week!
We are just starting a two week break (10 days school holiday, plus 3 Teacher training days) - throw in setting up and manning a Halloween grotto, as well as a huge Firework display on Saturday and it's hard to work out what is going on!
Friday no idea - my husband and younger son have a volunteer day at the local heritage railway during the day, but need to be back there before 6pm to run the grotto; throw in older son coming home for the weekend - his train gets in at 9pm
Saturday all three of them will be out all day, setting up and then supervising at the fireworks display in Swindon; I will probably find something in the freezer and make a big pot of soup for when they get back, I think they often get free burgers after the public have left
Sunday still undecided, I will be at Wood Street Market all day, and older son will be driven back to university - I suspect that my husband will eat with him before returning
Well, last week was reasonably successful on the menu planning, with just a few amendments.
On Thursday we had no children, as the older one is at university and the younger one was on a GCSE Geography field trip, so we went out to the Toby carvery - a review will follow I think!
On Saturday, we decided that it was silly to make a stew as my husband was out volunteering at the railway, dash in to change and straight out again to a swimming gala, before I came back from a craft fair. A bit of freezer diving was done, which gave me back some food boxes!
Sunday was wet and another quick turnaround, I had a market during the day and then we went to a Rural Arts performance in the evening - I'm afraid that we did use frozen burgers, but the Aldi Aberdeen Angus ones are 98% beef.
I obviously got organised last week, as I had written up a menu plan on the calendar already!
When you have gone low carb, it sometimes is difficult to find lunch food that is portable.
Many years ago, I bought a thermos flask with a wide neck - it's great for soups and stews when you are at work in the winter.
I have been looking for a soup that is easy, freezes well and tastes good. I do a lot of craft markets and when I do a whole day one, I need a portable lunch, so soup is good.
I have tried Asda's pre-chopped soup mixes, but it be honest they weren't great when you balance the time against the price. This year they have a new butternut squash soup, but if you follow the directions it is not cooked in the time they say, and if you continue to cook it, it reduces the liquid by a third. It costs £1.
Asda have just bought out a spicy parsnip soup mix - it tastes really nice, and you roast the vegetables in the oven before boiling it, which gives it a lovely texture - but it costs £1.50 for the pre-chopped veg!
Last year, I tried a broccoli soup and I remembered it was good - it also uses the broccoli stalks, so is ideal to finish off the leftovers! She calls it 'garbage soup', but it is better than that. My husband was happy to have this as an alternative to leek and potato soup, as it does have bit of a kick!
Monday - Baked tuna
Tuesday - Citrus pork chops
Wednesday - Turkey spinach stew
Thursday - only the two of us tonight as younger son away on field trip
Friday - Fish pie - good to use up the end of packs of fish!
Saturday - Beef stew
Sunday - Homemade burgers
2 Tbsp flax meal/ground almonds
1/4 tsp cinnamon
1 Tbsp raisins (optional)
1/4 tsp baking powder
1 tsp olive or coconut oil
[you can also make this with coconut flour, but use extra 2 Tbsp liquid]
We then pour it into a shallow 'lasagne' dish and microwave for 1 minute - if it isn't set, cook a little longer.
My son makes this with ground almonds without raisins, and tops it with a little maple syrup.
I prefer it with flax meal and topped with butter, which melts in.
It really does smell like French toast (eggy bread)