- October 28th 2013
Autumn days just call out for homemade soup using seasonal produce. Butternut Squash are abundant at the moment, so why not visit your local market to pick up some of these tasty vegetables and turn your hand to some soup making. This recipe is so quick and easy, with truly delicious results.
Butternut Squash Soup recipe - Serves 6
You will need:
1 large onion, peeled and chopped
2 butternut squash (approx 800g each) skinned, deseeded and roughly chopped
50g unsalted butter
2 tablespoons of fresh ginger – chopped
1 litre fresh vegetable or chicken stock
Sea salt and black pepper for seasoning
150g crème fraiche
Some freshly grated nutmeg
- Melt the butter in a large saucepan over a medium heat. Add the onion, ginger and squash and fry for about 5 minutes, stir occasionally until the consistency looks nice and glossy.
- Add the stock and seasoning to taste, press the squash down to submerge it in the stock, simmer until the squash is tender (about 10-15 minutes.)
- Blend the mixture using a blender in batches adding the crème fraiche
- If you like your soup to be super smooth you will have to pass the mixture through a sieve at this point, or you can just leave it as it is with some of the small tender pieces of squash giving some texture.
- Serve up in either mugs or bowls with a small amount of nutmeg grated on top, or even decant into a flask for refueling when out on a winter walk.