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.