Ingredients
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5 tablespoons Olive Oil
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1 about 1kg Butternut Squash
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2 finely chopped Onions
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4 cloves Garlic
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1 litre Stock
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to taste Kosher Salt
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to taste Black Pepper
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2 tablespoons Parmesan
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60g Bread
Directions
This is a great soup for the Autumn and on or around Christmas. You can use any squash but the ones with lots of flavour and a dense texture are best such as butternut or onion squash. You can also use sweet potatoes instead or a mixture of squash and potatoes. You can add some spices like 1tsp of ground cumin and coriander. Some ground cinnamon or nutmeg also add a rich kick. This soup also takes chilli well so if you like spice you can add some chilli powder, hot sauce or sliced red chillies.
The Stock
It’s important to use good quality stock and season the soup well. You can use any type of stock you like. Vegan and vegetarians should use appropriate stock. Meat eaters – chicken or beef stock are fine as well, just don’t use fish stock.
Steps
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1
Done
40 mins
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Roast your squashHeat the oven to 200C. Wash the squash and cut it into small chunks. Toss with 2 tablespoons of olive oil and spread out on a baking sheet. Bake until soft all the way through and slightly browned. If you don't like the skin you can peel it off and discard it. I use the skin as I hate waste and peeling squash is hard. The skin blends away into the final soup. |
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2
Done
10 mins
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Make the croutonsWhilst the squash is cooking, chop up the white bread into chunks about 1cm square. It is best if you leave the bread to dry a bit at this stage. Mix it with 1 tablespoon of olive oil, 1 clove of crushed garlic, and a couple of tablespoons of grated parmesan. Spread out onto a baking sheet and cook for about 10 mins in the same oven as the squash. Keep an eye on it as you don't want it to burn, just crisp up and go brown. |
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3
Done
20 min
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Your other vegWhilst the squash is cooking, heat 2 tabelspoons of olive oil and add two diced red onions to the pan and soften. Any onions can be used, they don't have to be red. If you have them, add a large grated carrot and a stick of finely chopped celery or a slice of fennel root. You don't need these additional ingredients especially if you have good quality stock but they will add additional flavour. When these have softened, add three cloves of crushed or chopped garlic and gently cook for 3-5 mins. |
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4
Done
5 min
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Whizz it upAdd 1 litre of hot stock to the vegetables, tip in the roast vegetables, and use a stick blender to liquidize it until you have a smooth soup. If it is a bit thick add a bit more water. Taste and add seasoning. |
