LAMB STEW & BUTTERNUT SOUP RECIPES. GIVE
THE LAMB STEW RECIPE IS MINE. MINE ALL MINE
BUt I will actually teach you the butternut soup one, people don't realize how cheap butternuts are and how easy this recipe is. I had to teach my partner's family how to properly prepare butternut and they thanked me for it because it's ALWAYS on sale and SUPER easy to make.
You need a metal baking tray, a crockpot, and a blender. The blender is optional, but it makes the perfect creamy consistency
Other ingredients you're gonna need; Garlic, shallots, pepper, turmeric, curry and chicken stock
(though I remembered the recipe wrong when I was over there and used beef stock, fam still loved it though, soooo pick whatever stock you like best tbh. This is a super forgiving recipe, I promise if you're a beginner cook this is a great place to start)
ALSO FAIR WARNING: Idk how to measure anything. I do not actually have a written recipe.
Step 1: Cut the Nut
Cut it longways, like a canoe, and scoop the seeds out. Coat the fleshy-side with cooking oil and sprinkle some pepper on it if you like-- nothing needs to be done to the skin-side. Place it FLESH-DOWN on the baking tray and pop it in the oven, 425 degrees Fahrenheit, 40 - 50 mins
When it's done it looks like this (half-eaten babybel snack optional. bbq sauce not used, it was just there for emotional support)
You can actually eat it just like this.
Like if you're not looking to make soup, this compote can actually be made into all sorts of things. You can stick a spoon right in that and eat it. I've made like... fried butternut latke-things out of it, I have some compote in my freezer just for experimenting with.
If you're smart, you wait for it to cool down before you scoop the flesh out with a spoon. Im not 💗
Step 2: trust your heart to tell you how many fucking onions are in there
My partner is the one who's able to measure things, I simply put my faith in the claws of Velociraptor Jesus tell me what the ratio of garlic to butternut is. I am not allowed near baked goods. I do not cook by the book. I put too many ashes in my middle school volcano project and smoked out an entire classroom once.
This came out great though, and for it I used 2 white onions (about a cup), 4 cloves garlic, and some chopped shallots. All minced as much as possible.
Once that was all in I (think you're gonna see a theme here) kinda just eyeballed how much stock and spice was gonna go in, just doing taste tests until it was yummy... I think it was 2 cups stock water and 3-ish tablespoons of turmeric and curry? Next time I make it'll actually measure how much I use.
I really do just kinda taste-test things until it's good.
I would apologize that I don't have the family recipe actually written down for exact amounts but I don't think I will ✨Bless this mess ✨✨✨✨Welcome to living inside of my head✨✨✨✨✨✨✨✨✨✨
Anyway through some magic later you get a mash that looks like this, I stirred it up real good.
Step 3: This is where the blender comes in
This is the most tedious part tbh, but it's worth it because you can't get it super creamy if you don't feed it through a blender.
At this point me and my partner grabbed the pot and poured it in because we had 4 hands between us and felt lazy, but if you're alone you should scoop it manually so you don't spill shit everywhere
And once you have that, portion out what you'd like, and add milk. When you first get the soup out of the blender, it's real thick. You add milk to get it to the consistency you want-- DO NOT ADD MILK TO THE WHOLE THING AT ONCE
IF YOU ADD MILK TO THE WHOLE THING AT ONCE, IT GOES BAD FASTER
This stuff can be frozen or fridged and it tastes just as good as it was when fresh, as long as you only add fresh milk when you're ready to eat it.
I usually eat it with a grilled cheese or some other kinda bread. And that's really it.
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