Butternut Squash Soup
This is a great soup for the cold winter evenings ahead. Some chopped fresh sage served on top of the soup just before serving really enhances the soup.
Level of Difficulty:Medium
- 1 kg of butternut squash
- 1 tablespoon of finely grated orange zest
- 3 tbsp toasted flaked almonds
- 1 large onion, finely chopped
- 900 ml of vegetable stock or water
- 150 ml of creme fraiche
- Salt and pepper
- 25 g unsalted butter or olive oil
- Olive oil
- Prepare the squash by peeling, and cutting in half length ways.
- Remove the seeds and cut into large wedges.
- Place then on a roasting tray and drizzle some olive oil. Season with salt and pepper.
- Place the squash in a pre-heated oven at 190-200c and roast until tender, approx 30-40 minutes.
- Once the squash is cooked, melt the butter in a pan and sweat down the onion over a low heat, with out any colour for 4 minutes.
- Add the orange zest and the vegetable stock.Add the squash and bring to the boil.
- Simmer for 10 minutes.
- Blitz the soup in a liquidiser or with a small hand blender.
- Season with salt and pepper and add the creme friache.
- Re-boil the soup, if it seems a little thick add some more water or vegetable stock. Season with salt & pepper.
- Serve in soup bowls and top each soup with a few of the flaked almonds