Autumn is definitely a time for embracing the change in temperatures, spending more time in the kitchen and getting your cook on. Butternut squash must be one of my favourite & tastiest soups to make.
I found an easy to follow and delicious recipe on Mary Berry’s website here, which involved roasting the butternut to add more flavour – good old Mary!
- 3 small butternut squash – approx. 1.6kg in total weight
- 2 tablespoons olive oil
- Salt and ground black pepper
- Freshly grated nutmeg (I didn’t have this to hand & it still tasted lush)
- 25g butter
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 2 large sticks of celery chopped
- 1″ root ginger grated (again I left this out)
- 2 pints of vegetable or chicken stock (I used a cube of each)
- Sprig of fresh rosemary (I used some mixed herbs)
- Preheat the oven to 200C.
- Cut the butternut squash in half lengthways. Scoop out the seeds with a metal spoon and discard. Arrange the squash halves cut side up in a roasting tin or tray large enough to hold the squash. Drizzle over the olive oil. Season each squash half with salt, pepper & nutmeg. Pour 150ml (1/4 pint) of water around the squash. Cook in the pre-heated oven for about 1 hour 1/4. Basting occasionally until the squash is tender. I turned the squash over every half hour. Allow to cool.
I used two baking trays to fit the squash
- Melt the butter in a large pan and add the chopped onion, carrot, celery and grated ginger. Cook for 5-10 minutes until the veg begins to soften. Add the stock, rosemary and seasoning, bring to the boil then partially cover and simmer for about 20 minutes until the vegetables are tender.
Chopped veg for the pan
- When cool enough to handle. Scoop the flesh from the squash and add to the pan. Blend the vegetables using a food processor or liquidiser until smooth.
Liquidised butternut squash soup
- Taste for seasoning and serve hot with crusty bread. I’ve made enough batches for a few dinners and lunches. Simples!