We have just harvested loads of excellent butternut squash. Made this recipe last year and have now tried it again - we love it. This quantity makes around 6 generous bowls.
1kg of butternut squash in 2-3cm cubes (some people say you dont need to peel butternut squash, we usually do peel it)
1 large onion finely chopped
2 cloves garlic finely chopped
2 medium chillis finely chopped (for chilli flavour without being especially hot - more or less to taste)
1 litre veg or chicken stock
100g lardons, handful of parsley, fresh cream to serve
Put the squash cubes in a roasting tray, drizzle with olive oil, season with salt and pepper and put in the oven uncovered until showing a good bit of colour - typically 40 mins at around 220°C. Churning them around a bit mid way helps.
Fry the onion, garlic and chillis gently to soften without too much browning. Put all the roasted squash, fried onions etc. in a big pan with the stock, simmer for 30 mins or so. Whiz it all with a stick blender.
Before serving, fry the lardons to crisp them, serve the soup into bowls, put a blob of cream in each, sprinkle with chopped parsley and the lardons.
We all have to eat...
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