Ingredient:
3 small butternut squash, about 1.7 kg (3 ½ lb) total weight
2 tbsp olive oil
Grated nutmeg
Salt and black peeper
30 g (1 oz) butter
1 large onion, roughly chopped
2 large onion roughly chopped
2 large carrots roughly chopped
2 large celery stalks, roughly chopped
1.2-1.3 litres (2-2 ¼ pints) vegetable stock
Crusty bread, to serve
Method:
Cut each squash lengthways in half, then scoop out and discard the seeds and stringy fibres. Arrange the squash halves cut-side up in a roasting tin just large enough to hold them in a single layer. Drizzle the olive oil over the fresh of the squash, and season with nutmeg, salt, and pepper. Pour 150 ml (1/4 pint) cold water into the tin around the squash. Roast in a preheated oven at 200c (180c fan, Gas 6) for about 1 hour until tender. Remove from the oven, and set aside until cool enough to handle.
Meanwhile, melt the butter in a large saucepan, and he chopped vegetables. Cook over a high heat for a few minutes until lightly coloured, stirring constantly. Pour in the stock, season with slat and pepper, and bring to a boil. Cover and simmer gently for 20 minutes or until the vegetables are tender. Remove from the heat.
Scoop he flesh from he squash skins into he soup in the pan, then puree in a food processor or blender until smooth. (If using a food processor, puree the vegetables with a little of the liquid first, then add the remaining liquid and puree again.) Return the soup to the rinsed-out pan, reheat, and taste for seasoning. Serve hot, with crusty bread.
3 small butternut squash, about 1.7 kg (3 ½ lb) total weight
2 tbsp olive oil
Grated nutmeg
Salt and black peeper
30 g (1 oz) butter
1 large onion, roughly chopped
2 large onion roughly chopped
2 large carrots roughly chopped
2 large celery stalks, roughly chopped
1.2-1.3 litres (2-2 ¼ pints) vegetable stock
Crusty bread, to serve
Method:
Cut each squash lengthways in half, then scoop out and discard the seeds and stringy fibres. Arrange the squash halves cut-side up in a roasting tin just large enough to hold them in a single layer. Drizzle the olive oil over the fresh of the squash, and season with nutmeg, salt, and pepper. Pour 150 ml (1/4 pint) cold water into the tin around the squash. Roast in a preheated oven at 200c (180c fan, Gas 6) for about 1 hour until tender. Remove from the oven, and set aside until cool enough to handle.
Meanwhile, melt the butter in a large saucepan, and he chopped vegetables. Cook over a high heat for a few minutes until lightly coloured, stirring constantly. Pour in the stock, season with slat and pepper, and bring to a boil. Cover and simmer gently for 20 minutes or until the vegetables are tender. Remove from the heat.
Scoop he flesh from he squash skins into he soup in the pan, then puree in a food processor or blender until smooth. (If using a food processor, puree the vegetables with a little of the liquid first, then add the remaining liquid and puree again.) Return the soup to the rinsed-out pan, reheat, and taste for seasoning. Serve hot, with crusty bread.
