Wednesday, 20 January 2010

Roasted Butternut Squash Soup

This recipe is slightly unconventional in that it's super easy and requires no labour intensive peeling. Just chop and pop the vegetables in the oven and once they're toasty, blitz it with vegetable stock. The results are a voluptuously velvety soup and immensely satisfying on a cold winter's day.

2 butternut squash, washed deseeded and cubed unpeeled
1 onion, quartered
3 cloves garlic, smashed
3 tablespoons olive oil
1 teaspoon grated nutmeg
1 teaspoon cinnamon
1 apple, washed cored and sliced into 8
2-3 cups vegetable (or chicken) stock

Preheat oven to 400F/200C.
Toss butternut squash, onions and garlic with olive oil, spices, salt and pepper, then roast in oven for 30-40 minutes. Add apples, toss, and roast for another 20 minutes until vegetables are soft.
Remove from oven, add to food processor and puree until well-blended. Return to a big pot and add vegetable or chicken stock to thin out the liquid. Season to taste and bring to boil before simmering for 15 minutes.

Serve with a splash of cream.

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