my butternut squash soup

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A topic from Food & Drink: Recipes

think.upWed 03/10/07 20:28

I cobbled together a soup this evening from what I (rather fortuitously) had in the fridge and it was bloody good, so I thought I'd write it down.

This makes a fairly sweet, heavy, velvety, autumnal golden soup that's very satisfying and quite moreish.

First preheat your oven, 220C (or 200C for a fan oven).
Wash then your butternut squash, chop off the very top then slice it lengthways into quarters. Scoop out the seeds and pulp then slice it again into long eighths.
Lay out in a roasting tin and spray or sprinkle with a little olive oil. Put in the oven, top shelf.

While they're roasting, put 1 tbsp olive oil in the bottom of a heavy-bottomed pan with a lid (I used my pressure cooker). Peel/chop the following, and add to the pan over a low-ish heat:

1 large onion
1 medium yellow pepper (or red or orange) (optional - it makes for a sweet soup.)
2 or 3 sticks of celery
6-8- cloves of garlic (chop roughly if at all, don't crush.)

Let them gently soften in the pan, keeping the lid on except to swoosh around occasionally, for 30-45 minutes, until the butternut squash is soft and a bit singed.

Without even trying to peel the roasted squash, use a fork and very sharp knife to cut the roasted segments into chunks and tip into the pan with the other ingredients. Add about a pint and a half of weak stock (I use Marigold granules - no MSG or rubbishy stuff.) Whack on the lid. Simmer for another 20-30 minutes until everything is soft.

Liquidise the soup - a proper blender is best for the texture, but I guess a hand-held one would work with patience. In the course of this, add salt and pepper to taste and a sloosh of cream, double or single or whipping. Add more hot water if it's too thick.

Bingo!

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