Sunday, October 27, 2013

autumn in a plate

butternut squash and quince soup

We rather have two seasons now, hot and cold one. Spring and autumn come, and if we are lucky enough we have few weeks to enjoy. Also, we are lucky if those few weeks are just few days. More often nature tricks us and from being in swimsuits we jump to ski pants.

This soup is literally autumn in a plate, ode to all colors of yellow.


one small onion
two carrots, peeled and chopped
½ quince, peeled and ruffly diced
one large potato, peeled and diced
300-400g butternut squash, peeled and grated
1 star anise
2 cardamom pods, bruised
1l water, recently boiled from a kettle
salt and pepper to taste
1tbsp sunflower oil
pomegranate seeds (optional)

Heat the oil in a saucepan and add peeled and chopped onion, carrots and butternut squash. After few minutes of stirring add diced quince and potato. Add star anise and cardamom pods and season with salt and pepper. Cover with water, bring to boil and let simmer for around 20 minutes.
When it is ready transfer everything to a blender and blend until smooth.
Serve scattered with pomegranate seeds.

Butternut squash and carrots give sweet taste and warmth, potato gives comfort and quince gives burst of excitement. 

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