Roasted butternut squash soup

 

The day I tried roasting a while butternut squash changed my life. Anyone who has ever tried to cut up a butternut squash before will understand what I mean. First, the fear. While I chop my finger off? Have I lost this knife to the butternut squash? Then the boredom, as half an hour late your are still chopping up the butternut squash. Well fear not. This recipe roasts the whole butternut squash in one go. It really is that simple! Once roasted the flesh just scoops right out and that tough skin is suddenly so tender. 

Now I did chop mine up a little as this thing was a monster. But cutting it into 4 massive chunks is only 5 minutes worth of work compared to half an hour cutting it into small pieces. Cutting it up a little also means you can flavour the flesh before roasting it. 

 

Roasted butternut squash soup
Serves 4
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Ingredients
  1. 1 very large butternut squash
  2. 1 large leek
  3. 1 tablespoon olive oil
  4. 1 teaspoon cumin
  5. 1 teaspoon fennel seeds
  6. 1 red chilli (or 1/2 teaspoon dried chilli flakes)
  7. 1 teaspoon dried rosemary or thyme
  8. salt and pepper
  9. 1 tablespoon butter
  10. 750ml vegetable stock
Optional to serve
  1. pumpkin seeds
  2. creme fraiche
  3. juice of 1/2 a lemon
  4. chopped parsley
Instructions
  1. Cut the top and bottom off the butternut squash and cut into 4. Alternatively you can leave whole.
  2. Into a bowl add the oil, rosemary, cumin, chopped chilli, fennel seeds and salt. Mix together and brush over the cut sides of the butternut squash. Place into an oven heated to 200 degrees Celius and roast for 30-40 minutes until fork tender.
  3. Once the butternut squash is ready remove from the oven and set aside to cool slightly.
  4. In a large pot eat the butter and add the slices leeks. Cook on a low heat until the leeks are soft and transulcent. Scoop out the butternut squash and place into the pot. Add the vegetable stock and cook for 10 minutes.
  5. Blend until smooth then season to taste.
To serve
  1. Place a couple of tablespoons of creme fraiche into a bowl and add the juice of half a lime.
  2. Distribute the soup into four bowls and top with a dollop of the creme fraiche, some chopped chilli, pumpkin seeds and chopped parsley.
a girl & her home http://agirlandherhome.com/

 

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