Kobacha squash soup


I made a lasagne the other night. All exactly as you’d expect, but instead of minced beef, I used some roughly diced kobacha squash. Everything else – by the book. The lasagne was fabulous, but there was some of the stewed squash left over. I put it in the fridge – you never know.

Today, staring into the fridge, wondering about lunch, I pulled it out, blitzed it with a whiz-stick, warmed it though and poured it in a bowl. A lick of cream on top and a piece of toast on the side. A perfect lonely lunch.

Nothing spectacular, nothing out of the ordinary – just good honest home cooking.