Roasted Butternut Squash Soup
Well its been a great summer thats has lasted through to the end of October ! Now the rain and wind has started so its time to use some of the harvest.
Roasted Butternut Squash Soup
Ingredients
1 Large butternut squash, peeled seeded and roughly chopped
Olive oil
salt and freshly ground black pepper
1 med /large onion finely chopped
1 carrot finely chopped
1 finely chopped of stick celery
1 leek finely chopped
1 or 2 cloves garlic tablespoon finely chopped
2 shallots
2 teaspoons apple cider vinegar
2 pints chicken/veg stock
1 teaspoon fresh chopped sage leaves
Place the chopped squash in a bowl. Drizzle the squash with a little olive oil and a little honey or maple syrup just enough to smear all over not drenched, season with salt and black pepper. Line a baking tray with cooking paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven (180c ) and roast for about 30 minutes, or until the squash is lightly caramelized and tender.
Remove the squash from the oven and set aside. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously, do not fry or burn. Deglaze the pan with the vinegar and add the chicken/veg stock to the pan. Place the squash in the pan with sage.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use a soup blender to puree the soup.
For the carnivores a few caramelised lardons sprinkled on top seem to go down very well.
Enough for 6-8 servings
