Monday, September 7, 2015
BUTTERNUT SQUASH SOUP
This wholesome, warming soup is perfect for a cold day. It's made from roasted butternut squash but you can use pumpkin instead if you prefer.
Prep time: 15 minutes
Cook time: 40 minutes
2 lb (1 kg) butternut squash
1 tbsp vegetable oil
1 onion, chopped
2 cups hot vegetable stock
2 tbsp honey
Gruyere or Swiss cheese
freshly chopped parsley
1. Preheat the oven to 400*F (200*C). Cut the butternjut squash in half lengthwise, then use a spoon to scoop out the seeds and pith.
2. Cut into large chunks, then, using a peeler, remove the skin. Cut the chunks into 1 inch (2.5 cm) cubes.
3. Place on a baking sheet, season with salt and pepper, then drizzle the oil on top. Roast for 20 minutes; remove from the oven.
4. Add the onion and stir. Return to the oven and cook for another 15 minutes. Remove from the oven and let cool a little.
5. Place the butternut squash and onion in a food processor with half of the stock. Blend until smooth.
6. Place the paste in a saucepan with the remaining stock and honey. Simmer for 3 to 4 minutes. Serve with slices of toasted baguette, cheese and parsley.