Butternut squash soup… an autumn warmer or còsagach recipe

Last year we introduced you to our winter fun known as Hygge. It the association of all things warming and comforting to get you through the dark nights, happy with what you have and the time spent with loved ones. Well as we were telling you all about this, a local newspaper here in Scotland introduced us to what they are claiming is the Scottish term for this… còsagach.  Now I will not lie, I have never heard of this and no one I spoke to had either, but hey I’m all up for a new term to explain things which is way easier to say 🙂

So còsagach…. VisitScotland the tourism people are claiming it means snug, cosy or sheltered. Maybe relating to sheltered as in a den or foxhole, something an animal shelters in? Some folk relate this to a bit of a mix up with còsag maybe sounding like the English word cosy?

But hey, what the heck let’s have some fun and go with it. So today’s recipe is a warming Butternut Squash Soup for a còsagach autumn evening. Maybe after raking leaves in the garden adding more duct tape to the poorly and failing greenhouse?

Ingredients

  • 1 large peeled and deseeded butternut squash, cut into little bits
  • 1 onion, chopped
  • 2 tbsp oil
  • 0.25 tsp chilli powder
  • 0.25 tsp paprika
  • 0.25 tsp cardamom
  • 0.25 tsp nutmeg
  • 1.5 litres stock (I like chicken)
  • Salt and pepper

How to

  1. Preheat the oven to 200C/180C fan
  2. Put the squash into a large bowl with the oil, spices and salt and pepper and give it all a good mix
  3. Spread it out on a roasting tray and roast for about 45 minutes, or until squishy
  4. Fry the chopped onion until soft and then add it to your soup pot
  5. Once the squash is cooked, put it into your soup pot and add the stock
  6. Bring to the boil, then simmer for 10 mins. Check the seasoning
  7. When you are happy, blend the heck out of it!!! You want it velvety smooth

Serve it with some crusty bread and butter or for extra còsagach/hygge, you could roast the butternut squash seeds (just for 5 minutes or so) with some oil, chilli powder and garlic salt and then sprinkle on top.

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