Nothing says autumn like a good butternut squash soup! This is a simple dish given a little more complex flavour by the roasting of the squash before adding to the soup.
2 medium butternut squash
2 carrots, peeled and chopped
2 stalks celery, washed and chopped
1 small onion, diced
1 clove garlic, minced
1 medium white potato, peeled and chopped
1 tbsp butter
seeds (optional) to serve
Heat the oven to 200C/gas 6. Cut the butternuts in half and discard the seeds/pulp. Brush the cut sides with olive oil and sprinkle with sea salt. Place on a baking pan, skin side down, and roast in the oven for 30 minutes, or until soft and starting to colour.
In a large pot, heat the butter. Add the onion and cook until soft, around 2 minutes. Add the garlic and cook for 30 seconds. Add the carrots and celery and continue to stir for another minute or two – don’t let them burn. Add a litre of water – preferably boiling from the kettle. Add 4 tsp bouillon powder once the water is boiling and taste to make sure it tastes like soup. Add more if necessary. Add the potato. Lower the heat to a simmer and cook for 20 minutes.
Carefully cut the skin from the flesh of the squash and cut the squash into cubes. Add to the stock. Cook a further 10 minutes. Remove from the heat and blend using either a blender or an immersion blender. If too thick, add a little boiling water to thin.
Serve topped with a sprinkling of seeds (optional) and with some good, crusty bread.Pin It