Potimarron squash soup, garlic butter & aged gouda

“Potimarron” comes from a combination of “potirron” for pumpkin and “marron” for chestnut.

A smooth sided pumpkin with thin skin and a deep orange flesh, they spend about 3 months maturing before going to market. Delicious this time of year, baked until completely tender with some salted butter and chestnuts in a tinfoil pouch, or here, as a fuss-free soup. Sweating the onion at the start adds another layer of sweetness that will complement the sweetness of the squash. The combination of the hot velvety soup, the garlic butter and salty cheese is the perfect introduction to Autumn fare. Feel free to use any cheese you may have, though aged Gouda is well worth purchasing when next at a quality supermarket or cheese shop.

Soup

75g   Salted butter

1/2   Medium onion, peeled and sliced

500g Potimarron squash, peeled, deseeded & roughly chopped 2cm (net weight)

1 tsp Sugar

1 tsp Salt

500g Milk 

500g Water

 -       Melt the butter in a pan and add the onions. Cover with a lid and sweat no colour for 10 mins.

 -       Add the pumpkin, salt and sugar and cook for another 10 mins under a lid.

 -       Add the milk and water and bring to a boil.

 -       Simmer for 10 mins then blend until smooth.

 -       Divide into bowls.

 Garlic butter

75g   Salted butter

1      Garlic clove, minced

 -       Melt the butter and gently fry the garlic for a couple of minutes just to soften the raw taste, then remove from the heat. Do this whilst the soup is simmering.

Assemble

Grated aged gouda 

-       Spoon the garlic butter over the soup then sprinkle over the gouda.

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