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!
- COOK 1 Hour
- LEVEL average
- BATCH Serves 8
- 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
- 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.
- 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.
- 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.