Butternut Squash Soup with Olive & Herb Dampers

Hot Butternut Squash soup with warm dampers fresh from the oven is a wonderful winter treat... at least for the adults. The kids don't seem to like it much. At least not so far... maybe a few years down the road they'll start loving it?

For the soup, I find it easiest to peel, core, cut into chunks and cook the squash in a pressure cooker, with some onions. Then, mash it well, simmer it in a broth with flavors, and finally, purée it before serving for a smooth texture.

The dampers are really simple and quick, done in about 20-25 minutes, about the time it takes to finish up the soup.

Ingredients
1 medium butternut squash, peeled, cored, chopped into chunks
1 medium onion, chopped
Herbs: Thyme, Sage, Rosemary, Basil, Marjoram
salt to taste
1-2 cups evaporated milk
water as needed



Dampers:
3 cups self-rising flour
1 tsp salt
¼ cup chopped pitted olives
½ cup herbs: parsley, chives, oregano
3¼ oz melted butter
½ cup water
½ cup milk

Preparation

1. Butternut Squash Soup: pressure cook the squash chunks and onion; then, mash with a potato masher or purée if preferred; return to stove, simmer on low adding evaporated milk and herbs, adjust salt to taste; add water to adjust consistency of soup, if preferred
2. Herb &a Olive Dampers:
   • Combine the dry ingredients in a bowl, make a well, add the wet ingredients, stir till incorporated, then turn it over onto a floured surface and knead till smooth
   • Shape into a ball, lay it on a greased cookie sheet and press down to make an 8-inch round
   • Score gently into 8 sections with a sharp knife taking care not to cut through
   • Bake in a 415°F oven for about 10 minutes, then reduce the heat to 350°F and bake for another 15 minutes or so till golden brown and done - i.e., sounds hollow when tapped on the surface
3. Serve the warm fresh dampers with the hot soup