To continue the seasonal soup updates, this is a sweet (in the literal sense) and customisable soup. If ovenless or ovenphobic, you can boil rather than roast the squash, but the roasting really brings out its sweet taste!
1 tbsp olive oil
1 tbsp butter
1 onion, peeled and chopped
Root veg to equal 900g (eg 1 butternut squash and 1 large carrot)
900ml veg or chicken stock
1 tsp dried chives / 30g fresh
- Roast the butternut squash: without peeling, half the squash lengthwise. Drizzle over with olive oil, garlic, and herbs like rosemary or “mixed herbs” mix. Roast 30-40 minutes at 190oC / 170oC fan. Add the carrot, peeled and chopped roughly, 10 minutes in.
- Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté.
- Remove the veg from the oven, scoop out the squash seeds, and peel (trying not to burn your hands!)
- When the onion has softened after about 5 minutes, add the butternut (and carrot) and stock and stir well. Bring to the boil.
- Simmer for 10 minutes (alternative if not roasting: at this point simmer for 25 minutes or until the butternut is soft.)
- Blend the soup with a hand-held blender or in a food processor. Season to taste and add chives.
If you want prettier pictures, hit up the original post here.