Friday, June 13, 2014

Recipe: Roast Butternut Squash Soup

This is one of my favourite soups, that I make all the time- I have also made it for get-together's and parties. It's actually based on an ancient Roman recipe (although they obviously wouldn't have had a blender! They would have either served it chunky or mashed it)- now that I've got my act together and finished my degree, I may get to it and start writing it. I've always wanted to create this book but just haven't had time, what with the a levels and the degree and all that. The mixed fresh herbs for garnish i tend to use parsley, sage and chives. Cumin seeds are a nice garnish for the top too. 

Roast Butternut Squash Soup (serves 8)

3 tbsp extra virgin olive oil (plus extra for drizzling and serving)
2 medium or 1 large white onion, diced
2 celery sticks, diced
2 carrots, peeled and diced
3 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried mint
2 tsp garam masala
2 tsp honey
2 butternut squash, peeled and diced
1.2 litre vegetable stock
Salt and pepper to taste
Optional garnish- Chopped mixed fresh herbs

1. Preheat the oven to 200C. Put the butternut squash into two roasting tins, drizzle with extra virgin olive oil, season with salt and pepper and put in the oven for 25 minutes. Remove and set aside.
2. In a large saucepan, sauté the onion, celery, carrots and garlic, covered for 10 minutes, stirring occasionally. Add the cumin, coriander, mint and garam masala, stir in and cook for a further minute.
3. Add the stock, honey and roasted squash, and cook on a medium heat covered for 15 minutes, stirring occasionally. Pour into a blender (you will probably have to do this in batches) and blend until smooth. Season to taste and serve, with a drizzle of extra virgin olive oil, and a sprinkling of fresh herbs.

No comments:

Post a Comment