Winter squash soup (V)
Revision as of 10:59, 21 February 2012 by Chef
Winter squash soup - about this recipe
If you grow butternut squashes, this recipe is a great way to use them up. A warming winter soup that is well worth making
- Extra virgin olive oil
- 16 freshly picked sage leaves with stems
- 2 carrots, peeled and chopped
- 2 red onions, peeled and sliced
- 2 celery sticks, washed and chopped, leaves trimmed
- 4 cloves garlic, peeled and crushed
- A handful of rosemary leaves, chopped
- 1 dried hot chili, ground to powder
- Sea salt and freshly ground black pepper
- 1 large butternut squash, peeled, de-seeded, halved and cut into 1" thick slices
- 2 litres good quality vegetable stock.
- Add a three good glugs of olive oil to a big saucepan, when nearly smoking, add the sage leaves and fry until crisp and dark. About 30 seconds.
- Remove and drain on kitchen paper and reserve.
- In the same pan and oil, add the onion, celery, carrots, rosemary leaves, ground chili and the salt and pepper and stir-fry for 15 minutes until the softened
- Add the squash and vegetable stock, return to the boil and simmer for 30 minutes
- Test the squash, it should be soft like a cooked potato
- Remove from the heat and whizz up in a food processor until you have your desired consistency
This dish freezes very well so it's worth making larger quantities.