Thursday, 5 April 2012

Roasted Butternut Squash Soup

I am a big fan of soup. They are easy to prepare, and you can make bucket loads and freeze it. This one is slightly more time consuming than some simpler soups but still easy enough. It should have an lovely silky texture.

1 Butternut squash halved vertically
1 Onion - chopped
1 clove of Garlic - smashed
Chilli flakes - 1 tablespoon
Cumin - 1 teaspoon
Chicken (or vegetable) stock
Milk or cream

Having halved the squash in its skin, remove the pips and score the squash. Season with salt and pepper and sprinkle the chilli flakes and cumin over each half and drizzle with oil. Place on a baking tray and put in the oven for about 45 mins at 180 degrees. (Make sure the squash is soft before taking it out).

The squash should now be easy to peel so just pull of the skin.

In a large saucepan gently fry the onion and garlic in a mix of butter and oil (the oil stops the butter burning) until soft. Add the squash to the pan and stir so the squash soaks up the goodness. Add enough stock so that it just covers the squash. Leave for a few minutes and then using some form of blender blend the soup. Add a small amount of cream or milk about a shot glass. Season and serve. Boom

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