Tuesday, May 26, 2020
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Warm-up with this autumnal butternut squash soup with added parmesan.

Ingredients

1.8kg wedges of butternut squash Butternut Squash Soup
3 tbsp olive oil
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
Salt and freshly ground black pepper
2 onions, chopped
2 carrots, sliced
2 sticks celery, chopped (optional)
1 tbsp freshly chopped sage
2 litres hot vegetable stock
Parmesan and additional black pepper (as required) 

 

Method

1.  Preheat the oven to 240C/475F/Gas 9.
2.  Cut the butternut squash (including skin) into halves or quarter wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.
3.  After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.
4. Meanwhile,heat the remaining olive oil in a large pan. Add the onions, carrots, celery (optional), sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.
5.    Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.
6.    Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.
7.    Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.
8.    Blend (hand blender or liquidizer) until smooth. Return the soup to the pan and gently reheat. Check seasoning.

Additional Notes

Ladle the soup into bowls and top each with a spoonful of chopped parsley.

Serve immediately with crusty bread and add parmesan and black pepper, as required.