As I said previously I love to cook with the seasons and as Autumn settles around us I found myself constantly thinking about Butternut Squash Soup. So I researched and internet surfed until I found that which I was looking for. I wanted a little red heat amongst the glorious oranginess and a classic vegetable background that only Celery and Carrot can provide.This soup reaches deep down into your toes, filling you with Autumn whilst whispering into your ear about Catherine Wheels, Sparklers and Halloween.
Butternut Squash Soup Recipe
Feel free to omit the cream and indeed pimp up the heat. Make it your own.
- 2 celery stalks chopped
- 2 large carrots chopped
- 2 red onions chopped
- 1/2 red chilli chopped and deseeded
- 2 kg ish butternut squash roasted
- 1.5 litres chicken or vegetable stock
- 2 sprigs rosemary
- 4 sprigs thyme
- 1/2 nutmeg grated
- 200ml of cream(optional)
- 4 cloves of garlic
- The thought of peeling the squash is enough to make me not make it so when I found a recipe that said simply cut in half and roast until soft I was converted. So roast in a 200 Centigrade until easily scoop able.
- Gently fry the celery, onion, chilli, rosemary, thyme and carrot for a few mins in olive oil and then mince the garlic into the veg.You will need an extra large pan as this is a lot of soup. Fry for about ten mins until veg are soft. Season with salt and pepper.
- Add stock and squash and simmer for 30mins. Remove rosemary and thyme sprigs.
- Puree soup with either an immersion blender or a food processor. If using a food processor it would probably have to be in batches as the volume held in most food processors would not be sufficient. I made a hell of a mess so would go with the former next time.
- Add cream and season well.
- Apply to Autumnal Face