We are currently in a real ‘squash’ phase here at the farm. Our love for these odd shaped orangey fruit (yes, they are a fruit but used as a vegetable!) knows no bounds as they are so delicious and comforting to eat when it’s cold outside. Here is our recipe for our butternut squash soup! Enjoy!
2 butternut squash
2 white onions
2 cloves of garlic
2 sprigs of fresh thyme or 1/3 teaspoon of dried thyme
1 litre of chicken stock
1 teaspoon of extra virgin olive oil
1/3 teaspoon of black pepper
1/3 teaspoon of salt
Toasted pumpkin seeds and crème fraîche to serve, optional.
Chop the squash (no need to peel), the onion and garlic.
Add the oil to a roasting dish and add the squash, onion, garlic and thyme then roast in an oven (180 C or Gas Mark 4) for about 45 minutes until everything is caramelised but not burnt.
Warm up the stock (or make stock if using stock cubes) and add a couple of teaspoons to a blender and add the roasted veg mix too and start to blend slowly, adding more stock slowly depending on how thick or thin you like your soup.
Once blended and you have the thickness you like, pour the blended mix into a saucepan, add the salt and pepper, stir and heat through. If you have added too much stock just gently heat until the soup reduces and becomes thicker.
Either serve as is, or drizzle crème fraîche and roasted pumpkin seeds on top to add another taste and crunch.
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