Butternut Squash Soup

Butternut Squash Soup
 
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This recipe was uploaded
by louiseupton

 
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Ingredients

Ingredients
Method
 
  • 1 butternut squash peeled, de-seeded and chopped into 2.5cm chunks
  • Olive oil
  • Sea Salt
  • freshly ground black pepper
  • few sprigs of fresh thyme
  • 25g unsalted butter
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 stick celery, finely chopped
  • lge pinch cayenne or chilli powder
  • 1 teasp ground cumin
  • 1 teasp ground coriander
  • 1 litre well flavoured vegetable or chicken stock
  • 300ml double cream
Heat the oven to 200 degrees centigrade.
Pour a few good glugs of olive oil into a roasting time large enough to take the chunks of squash in a single layer.
Sprinkle over the sea salt, black pepper and thyme springs and toss together.
Place in hot oven for around 30-45 minutes, or until the squash is softened and cooked.
In a large frying pan, melt the butter and gently cook the onion, garlic and celery until softened. Add the spices and cook for a further 10 minutes.
Option 1 - Place the stock into a large saucepan and add the vegetable mixture from the frying pan. Add the cooked squash, cover the pan and cook gently for around 20 minutes.
Pour into a liquidiser and blend until smooth, then return to the saucepan. Add the double cream and heat through.
Taste and adjust seasoning as necessary.
Option 2 - Place all ingredients into a soup maker, follow appropriate instructions for making a thick soup.

Butternut Squash Soup

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This recipe was uploaded by louiseupton

 
 
A lightly spiced, flavoursome soup. Serve hot with nice crusty bread for a filling lunch.

Method


Heat the oven to 200 degrees centigrade.
Pour a few good glugs of olive oil into a roasting time large enough to take the chunks of squash in a single layer.
Sprinkle over the sea salt, black pepper and thyme springs and toss together.
Place in hot oven for around 30-45 minutes, or until the squash is softened and cooked.
In a large frying pan, melt the butter and gently cook the onion, garlic and celery until softened. Add the spices and cook for a further 10 minutes.
Option 1 - Place the stock into a large saucepan and add the vegetable mixture from the frying pan. Add the cooked squash, cover the pan and cook gently for around 20 minutes.
Pour into a liquidiser and blend until smooth, then return to the saucepan. Add the double cream and heat through.
Taste and adjust seasoning as necessary.
Option 2 - Place all ingredients into a soup maker, follow appropriate instructions for making a thick soup.
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