2^nd January 2010

Snowman fare, a winter warmer to thaw the cockles and compliment the log fire …… The moonlit snow had dawned into the most delicious pink, and next to the pale blue sky, it was a morning to remember. Too nice to take down the decs, and the turkey stock was pleading with me (either use me today, or chuck me out and live with the guilt of ‘waste’), the butternut was not only rotting on one end (hence the half butternut in the recipe), but had been nibbled by the little mouse we caught last night…and so it was another case of ‘the best recipes are the ones which are dictated by your deteriorating ingredients’ (and in the vein of leftover surprise). Result was a 100% thumbs up from the fickle family – a soup fit to perk you up and fuel you for an afternoon of snowballs (snowboarding in the field and building fine snowmen, and falling asleep with ones book in front of the ole fire)!

Butternut Squash Soup

Serves 4

0-eating in 30mins

Butter x1 large knob

Onion x1 diced finely

Garlic x4 cloves chopped finely

Butternut x 0.5 diced

Fry for 10 mins gently,

then add:

Stock turkey was good or water x0.5L

Stock cubes x2 chicken

Carrots x2 diced finely

Lentils, red, x1 handful

Cumin x ¼ tsp

Nutmeg x freshly ground fine sprinkle

Salt

Pepper

Boil for 20 mins, blend, turn down heat

Then add:

Milk x0.5L

Crème Fraiche x2tbsp

Peas x1 handful

Cook gently until peas are done.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk