Recipes
Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Autumnal Soup Recipe

Feeling the cold? Then try our new Autumnal soup recipe - bound to blow the cobwebs away and keep you toasty warm this season!

a bowl of soup with a spoon
Recipes
Posted 16 November 2016
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Prep: 1 hour 10 Minutes (including cooking) Cook: 1 hour
average
Serves:
8
V
Vegetarian

Ingredients

  • 1 butternut squash (about 1.5kg), peeled, deseeded and roughly chopped
  • 3 tbsps olive oil
  • 2 onions, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 1/2 tsp ground cumin
  • 1 handful flat leaf parsley
  • 1 litre chicken stock
  • 2 tbsps single cream
  • Croutons, to serve

Method

Preparation

  1. Preheat the oven to 200°C/Gas Mark 6. Toss the butternut squash with 2 tbsps of the oil, season, then scatter onto a foil-lined baking tray. Roast for 25-30 minutes, until soft and just turning golden at the edges.
  2. Meanwhile, heat the remaining 1 tbsp of oil in a large saucepan over a medium heat and sauté the onion, celery and carrot for about 10-12 minutes, until softened but not coloured. Add the cumin and sauté for a minute more, then tip in the roasted squash, all but a few parsley leaves, the stock and 500ml water. Simmer gently for 20 minutes, then cool a little.
  3. Blitz the soup in a blender (in batches if necessary) with the single cream, checking the seasoning as you go. Add a little more water if necessary – you want it to be the consistency of double cream. Return to the pan, reheat gently and ladle into bowls, garnishing with parsley leaves and croutons.
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