I have a love hate relationship with squashes of all varieties. I love the beautiful autumnal colours and hate the lack of flavour.With a little effort on your part, this is easy to resolve. I tend to use chilli instead of coriander and cumin because it's a more subtle flavour. You can add toppings to finish your soup. Cream, Bacon or Onions or just serve with a robust garlic bread.
2 Medium Butternut Squash
2 Red Onions
6-8 Cloves of Garlic, unpeeled.
3 Carrots
2 Whole Red Chilli's (1 if you are a wimp!)
Sea Salt
Ground Black Pepper
3 Sprigs Rosemary, leaves removed and chopped.
1 litre Chicken or Vegetable Stock
Juice of 1 Large Orange
Balsamic Vinegar
Olive Oil
Heat the oven to 200 degrees. Cut the butternut squash in half and remove the seeds with a spoon. Score the flesh with a sharp knife. Put the whole garlic cloves into the well of the squash. Halve the onions, Peel and halve the carrots. Put them all on a baking tray and drizzle with about 3 tbps of olive oil and 2 tbps of balsamic vinegar. Season well. Bake for about 30 minutes or until the squash is tender and coloured slightly. Note after about 20 minutes you will probably have to remove the chili and onion to avoid overdoing them.
Remove the squash from it's skin and roughly chop the other cooked veg. Add this to the stock and bring to the boil. When the garlic cloves are cool enough to handle, squeeze the flesh into the pot and add the rosemary. Simmer for about 40 minutes and blend in a liquidiser or with a hand held blender until smooth and creamy. Taste the soup and add more salt and pepper if needed. Finally add the orange juice, which sweetens and lifts the whole soup. Serve with Crispy Fried Onions. The recipe is located under side dishes. Serves 4 to 6 depending on your appetite!
2 Medium Butternut Squash
2 Red Onions
6-8 Cloves of Garlic, unpeeled.
3 Carrots
2 Whole Red Chilli's (1 if you are a wimp!)
Sea Salt
Ground Black Pepper
3 Sprigs Rosemary, leaves removed and chopped.
1 litre Chicken or Vegetable Stock
Juice of 1 Large Orange
Balsamic Vinegar
Olive Oil
Heat the oven to 200 degrees. Cut the butternut squash in half and remove the seeds with a spoon. Score the flesh with a sharp knife. Put the whole garlic cloves into the well of the squash. Halve the onions, Peel and halve the carrots. Put them all on a baking tray and drizzle with about 3 tbps of olive oil and 2 tbps of balsamic vinegar. Season well. Bake for about 30 minutes or until the squash is tender and coloured slightly. Note after about 20 minutes you will probably have to remove the chili and onion to avoid overdoing them.
Remove the squash from it's skin and roughly chop the other cooked veg. Add this to the stock and bring to the boil. When the garlic cloves are cool enough to handle, squeeze the flesh into the pot and add the rosemary. Simmer for about 40 minutes and blend in a liquidiser or with a hand held blender until smooth and creamy. Taste the soup and add more salt and pepper if needed. Finally add the orange juice, which sweetens and lifts the whole soup. Serve with Crispy Fried Onions. The recipe is located under side dishes. Serves 4 to 6 depending on your appetite!
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