Yeoman Squash Soup

Long story short; Merri helped defend young Georgie's farm from a particularly aggressive flock of gillywag geese last month. As a result, Merri has a beak shaped scar on her arm and the tavern has more butternut squash than it knows what to do with. Luckily the crowds traveling home from the autumn tourneys seem to love our Yeoman Squash Soup. It's the perfect meal for warming by the fire as the autumn winds howl in the early evening. Since I've been making the soup nearly nonstop, I thought I'd share the tavern's simple recipe to those of interest.

Yeoman Squash Soup

For this you will need:

- 1, 3lb butternut squash, peeled, seeded, and cubed

- 1 large yellow onion, diced

- 2 tablespoons of olive or vegetable oil

- Big pinch of sea salt

- 3 garlic cloves, minced

- 1 tablespoon of chopped fresh sage, or a helping of thyme if you're out

- 2 or 3 sprigs of fresh chopped rosemary

- Pinch of minced ginger

- 3 to 4 cups of vegetable broth

- Black pepper

After assembling your ingredients:

1. HEAT your oil over medium heat in a big pot. Add the onion, salt and some pepper and cook for 5 to 8 minutes until the onions are agreeable.

2. ADD the butternut squash and cook for 8 to 10 minutes. Give a stir every so often.

3. ADD the garlic, sage, rosemary and ginger, or whatever herbs you’ve got. Stir it around and cook for a minute or so.

4. ADD 3 cups of broth. Bring it to a boil, cover, and reduce to a simmer. Cook for 20 to 30 minutes until the squash is no longer stubborn.

5. LET it cool slightly. Working in batches if needed, blend everything together. If your soup is too thick, add a bit more broth.

6. SERVE warm with some toasted bread, maybe with some cheese on top, whatever takes your fancy.

I reckon this soup will mend family divides or at least get you off from any petty misdemeanors. See you round the Crown.