Friday, April 22, 2011

The one, the only, Butternut Squash Soup

And im back... kitchen is now back to working order, and what better way to than to kick start with this soup. I have been craving this since visiting my friends... it seemed sweet, but yet has no sugar.. no honey or sweeteners, just that the combination of ingredients bring out that luscious, mouthwatering taste... which keeps you wanting more... at least that's how it was for me.


1.8kg/4lb wedges of butternut squash
3 tbsp olive oil
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
Salt and freshly ground black pepper
2 onions, finely chopped
2 carrots, finely sliced
2 sticks celery, finely sliced
1 tbsp freshly chopped sage
1 litre vegetable stock
1 litter chicken stock
(for sweetness half a teaspoon of sweet chili sauce)

Preheat the oven to 240C/475F/Gas 9.
Cut the butternut squash (including skin) wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.
After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.
Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.
Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.
Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.
Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.
Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.
For the parsley purée, place the chopped parsley into a food processor with 
Serve immediately with crusty bread/pita.

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