Butternut Squash Soup
This is my all time favourite butternut squash soup recipe. I first tried it last year when my lovely friend Laura of Laura Loves Yoga made it for me during an early Christmas lunch with friends. The soup, I believe, is a Mary Berry recipe, which is probably why it tastes so delicious. I’ve not been able to stop making it since!
This recipe also works really well with pumpkins when they are in season. Just cut into large chunks and roast as below. The soup freezes well too.
The Recipe
Ingredients.
3 small butternut squashes, about 1.6kg total weight
2 tbsp olive oil
salt & freshly ground pepper
freshly grated nutmeg
26g butter
1 large onion
2 large carrots, roughly chopped
2 large celery sticks, roughly chopped
2.5cm piece of fresh root ginger, grated
1.2-1.3 litres vegetable stock
leaves from 1 sprig of rosemary, chopped or 1 tsp dried rosemary
Method.
Preheat the oven to 200C. Cut the butternut squashes in half lengthways, scoop out the seeds with a metal spoon and discard. Arrange the squash halves cut-side up in a roasting tin and drizzle over the olive oil. Season each squash half with salt, pepper and freshly grated nutmeg. Pour 150ml water around the squash. Roast in the preheated oven for one hour or until tender. Allow to cool.
Melt the butter in a large pan and add the onion, carrot, celery and grated ginger. Cook over a high heat for a few minutes, stirring continuously. Add the stock, rosemary and seasoning, and bring to the boil for a few minutes. Cover and continue to cook over a simmering heat for about 20 minutes or until the vegetables are tender.
When cool enough to handle, scoop the flesh from the squash skins and add to the pan. Blend the vegetables in a liquidiser or food processor until smooth. (If you use a food processor, it is easier to process the vegetables with a little of the liquid, adding the remaining liquid to the processed vegetables to make the soup.)
Taste for seasoning and serve with hot with crusty bread.