Ingredients:
Oven: 190/200 deg. (high-ish) 1 butternut squash
cloves of garlic - to taste
olive or sunflower oil
knob of butter (if wanted)
Maple Syrup
salt and pepper
small amount of water for roasting tin
1. The hardest part of using a butternut squash is the peeling**! I dont peel mine, just cut it up into chunky slices and remove the seeds*. This isn't that easy either - but is manageable. Use a spoon to remove the seeds.
**Ready-peeled supermarket squash is not very tasty.
* you can use the seeds too - just roast them with a little salt or fry them over. Store them in a lidded jar.
2. Place your butternut squash pieces in a roasting tray, with some water in the base, and drizzle some oil and maple syrup over the veg. Add the garlic pieces - peeled or unpeeled and seasoning.
3. Roast, turning the pieces over after about 20 mins - skin side up until the skin starts going golden/burnt (!) and the flesh is soft.
4. Leave to cool a little, then using a small kitchen knife, peel off the skin and place veg pieces in a liquidiser with the remains of the liquid, garlic etc., from the roasting tin.
5. Using some extra stock - vegetable or chicken - Liquidise - until the mixture is creamy smooth, and you like the texture of it.
I dont like my soups thin, so I usually make them the consistency of say double cream. Taste for seasoning.
6. When serving, serve hot - and you can add, sour cream, sweet cream, little knob of butter, chopped fresh corriander - - - etc.
This is a completely delicious soup.
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