Norrahe's Bench recipe of the week

[Moscow Mule]

I am disappointed by this thread, it claims to have a recipe for benches and yet there's all this rubbish about Butternut Squash. Disgusting.

[Bob Dalek]

To emulate a Pot Noodle, scrape the matter from the top of a cooker in any student house into a bowl and add boiling water.

[norrahe]

well if you remember to wash the squash afterwards.........

[DiscoStu]

I can see a use for the butternut squash but what's the rest of it for?

I almost had a coffee/desk moment

[gingerjedi]

Things ya do when you've run out of pot noodles...

I can see a use for the butternut squash but what's the rest of it for?

[norrahe]

Things ya do when you've run out of pot noodles

Spiced Squash Soup

1 butternut squash
2 stalks lemongrass
10 dried lime leaves
2" fresh ginger
1 clove garlic
2 shallots
500ml chicken stock
2 tomatoes sliced
Fish sauce 50ml
Juice of 1 lime
1 tsp palm sugar
1 red chilli
1 tin coconut milk

To garnish: roughly chopped fresh coriander

Half and de seed the squash, drizzle with olive oil and roast in a low oven (150c) for 45 mins.
Peel the ginger and slice, remove the outer stalks from the lemon grass and chop roughly, slice the shallots and crush the garlic.
Add the chicken stock to a pan, along with the ginger, lime leaves, shallots, lemongrass and garlic; bring to the boil and then turn down and simmer for 30 mins.
Once the stock is infused strain and return to the pan, when the squash is roasted, separate the flesh from the skin and add to the stock along with the sliced tomatoes, finely sliced chilli (deseeded if you require less heat) and palm sugar.
Simmer for 20 minutes, then blend to a smooth consistency, add the coconut milk, then add the lime juice and fish sauce to taste.