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Photo article from the Welsh Hovel - a home grown winter butternut squash and leek soup

Tom Winnifrith
Wednesday 25 January 2023

After last night there is just one butternut squash from the summer left in my larder. But it is large enough to make two soups. The last twenty or so leeks are still left to be picked in my garden.

The squash was diced and with chopped leeks sweated in butter and cream (70p bought as a late shelf item). I added a pint of chicken stock and then blended the whole lot. To add a fourth flavour, 500g of pre cooked, cooking bacon (85p) was added.  With the rest of the cream put on top as decoration. The soup was amazingly sweet, the cost of a meal for four was – I guess – less than £2.50 (including the seed costs from my garden). So much cheaper than a ready meal and so much better tasting as well. Good food does not need to be expensive.

For this year the plan is to expand butternut squash and leek production.Both were big hits of the 2022 year. 

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About Tom Winnifrith
Tom Winnifrith is the editor of When he is not harvesting olives in Greece, he is (planning to) raise goats in Wales.
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