“I find that vegetables like butternut squash,
which I feel unexcited about as a side dish,
I’m thrilled to eat in a soup.”
~ Cynthia Nixon
I must admit, I’m with Cynthia on this one…so let’s make soup!
A few simple ingredients can make great soup.
Chop the butternut squash in half and remove the seeds.
Arrange in a roasting pan, season and drizzle with oil.
- 1kg butternut squash
- 2 tbsp olive oil
- 3 cloves garlic
- 2 sprigs of thyme
- 1 onion, quartered
- 1 carrot, thinly sliced
- 1 stick of celery, thinly sliced
- 1 litre hot chicken stock
- Good pinch of cumin seeds and smoked paprika
- Salt, cayenne and freshly ground black pepper for seasoning
Celery adds great flavour to this soup.
After 25 minutes add the garlic, thyme and celery.
Infuse oil with garlic, cumin, smoked paprika, then addd stock.
- Preheat the oven to 240C/475F/Gas 9.
- Cut the butternut squash in half and scoop out the seeds using a large spoon and chop into even pieces.
- Place the butternut squash, sliced carrots and onion wedges in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the oven and roast for 25 minutes.
- Remove from the oven and add 2 crushed cloves of garlic, the slices of celery and the sprigs of thyme and roast for a further 20 minutes.
- Heat the remaining olive oil in a large pan, add the cumin and smoked paprika and 1 clove of minced garlic and let the flavours infuse the oil.
- Pour the hot chicken stock into the pan and heat gently, while the roasted squash cools slightly.
- Using a large spoon remove the squash from the skin and add to the stock.
- Add the rest of the roasted vegetables to the pan.
- Using a hand blender, blitz until the soup is smooth and creamy.
- Season with cayenne, salt and freshly ground black pepper.
- Ladle into soup bowls.
Roasted and cooled, now spoon into the stock.
I do love blending my soups!
For me, the addition of my Parmesan and Parsley Pesto makes this soup something extra special.
Don’t forget those pine nuts!