It certainly is getting colder, especially in the evenings and definitely time for soups and stews.
Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew. I ended up making this again, only after
having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog.
Over the years I have adapted the Squash, Butter Bean and Leek Stew recipe as I did not always have butter beans or enough squash. My version is made with Butternut Squash, Carrots, Chickpeas and Leeks.
Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was bordering more on chunky soup than stew, still very very tasty.
The cooking process is also very different in that Denis Cotter makes stock with the butternut squash which is blended to which the slightly softened leeks and butternut squash and beans are added. It makes it for a rich and sumptuous dish. The fresh rosemary from the garden plot wonderfully infuses this stew further.
Adapted from Denis Cotter owner of the best vegetarian restaurant Cafe Paradiso in Ireland, as well as its chef and co-founder.