Island Life Magazine Ltd October/November 2009 | Page 97

FOOD & DRINK with Alan Staley
2

52

Butternut Squash Soup,
Isle of Wight Soft Cheese
Toasties

3

43

life

6

4
5
7
Butternut squash is one of

Serves 4

the most popular and widely

Heat the olive oil, add the

used winter squash. Varying

onion, garlic, squash and

in shape from cylindrical to

thyme, fry over a gentle heat

half dumb-bell, its smooth

for 5-10 minutes, and then

tan exterior hides deliciously

add boiling vegetable stock,

sweet, dense and buttery

season with salt and pepper.

flesh. Despite its popularity

Simmer gently for 20-30

there are still many people

minutes. Remove the thyme

who claim to have never

sticks, add the crème fraiche

tried it when they read it on

and liquidise. Add more

our menu, so this month I

stock if necessary to correct

have chosen a simple soup

the consistency, taste and

recipe accompanied by some

correct the seasoning if

delicious Isle of Wight soft

necessary.

cheese toasties.

For the Toasties
FRUIT
Apples, Damsons,
Elderberries, Pears, Quinces,
Blackberries, Figs
MEAT & GAME
Pheasant, Guinea Fowl,
Partridge, Rabbit, Wood
Pigeon, Venison
FISH & SEAFOOD
Cod, Sea Bass, Pollack, Hake,
Brill, Squid, Mussels, Oysters

INGREDIENTS

Sliced White Bread

2 Tbsp Olive Oil

Isle of Wight Soft Cheese

1 Onion (Chopped)

Chopped Chives

2 Cloves Garlic (Chopped)
1 kg Butternut Squash

Butter the bread and make

(Diced)

up four sandwiches with the

1 Litre Vegetable Stock

sliced cheese and chopped

200g Crème Fraiche

chives making sure the

4 Sprigs of Thyme

butter is on the outside.

Salt and Pepper

Place into a hot oven until
golden brown. Leave to cool

METHOD

before cutting into fingers.

Prep Time

25 Minutes

Cook Time

45 Minutes
97