Monday, September 7, 2015


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
Serves:  4

2 lb (1 kg) butternut squash
1 tbsp vegetable oil
1 onion, chopped
2 cups hot vegetable stock
2 tbsp honey

To serve:
Gruyere or Swiss cheese
freshly chopped parsley

vegetable peeler
baking sheet
wooden spoon
food processor
large saucepan

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.

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