Ingredients
25 gm butter
1 x onion peeled and minced
2 clv garlic peeled and minced butternut squash (about 1kg before peeling)
75 gm rocket
1 lt chicken stock warm
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat the butter in a saucepan then gently fry the onion and garlic for 34 min. Cut the squash in half horizontally at the point where it narrows then peel each half and chop the slender half into chunks. Slice the bottom in two then gouge out and throw away the seeds. Chop the flesh. Add in to the pan and stir well. Cook for about 3 min then add in half the rocket and all the warm stock. Season then bring slowly to the boil. Cover and simmer for about 20 min till the squash is tender. Next tip into a liquidiser and blend till smooth. Return to the pan add in the remaining rocket leaves and stir. Taste for seasoning and leave for 1 minute for the rocket to heat through: it should wilt rather than cook. Serve warm. This is made even more delicious by the addition of some grated farmhouse chedder sprinkled over just before serving. Serves 4