Another recipe from my big cook-up. I had some cooked rhubarb and went searching for a different way to use it. I found a recipe for butternut squash & rhubarb soup. It sounded interesting but called for a pressure cooker to cook the squash and the onion…. I had ideas of my own.

Butternut Squash & Rhubarb Soup
Preheat the oven to 200°C

1.25 kg butternut squash, peeled, de-seeded and cut in chunks
2 tablespoon of vegetable oil
Good pinch of ground coriander
Good pinch of nutmeg
Salt and black pepper
A dash of white wine
1 ¾ pints of chicken stock
½ jar of my onion marmalade (see Food Monday for last week)
8 ozs of rhubarb
1 tbsp caster sugar
1 tablespoon of chopped coriander.

In a large bowl place the oil, coriander, nutmeg, salt & black pepper,
and white wine and stir. Add the butternut squash chunks and toss to coat in the oil mixture. Spread in a single layer on a baking tray and roast in the preheated oven for 25 minutes or until golden and soft. Remove from the oven and allow to cool slightly.

While the squash is roasting, wipe and cut the rhubarb into chunks, place in an oven proof dish with 1 tablespoon of caster sugar, cover and cook on the lowest oven shelf for about 10 minutes. When cooked remove from the oven, stir to break down the chunks, cover and leave in the dish to cool slightly.

When the butternut squash is cooked transfer to a large saucepan. Add the onion marmalade and the chicken stock, stir and cook on high for about 10 minutes. Remove from the heat allow to cool before liquidising in a blender. Add the pureed rhubarb and 1 tablespoon of chopped coriander. Season to taste.