Preparation

7 minutes

Cooking

40 minutes to 1 hour

Portions

Four bowfuls, depending on quantity of stock

Chef says

The king of squashes makes the prince of soups

Tips

Why not roast two squash and freeze half

By Karen, Walden Local Food

butternut squash soup

Butternut squash soup

Ingredients

1 butternut squash

2 onions

Couple of sprigs of rosemary

Roughly 600ml of vegetable stock

3 cloves of garlic

Oil

 

Bread roll kindly donated from the Organic Bread Stall on Saffron Walden main market

 

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Method

 

  1. Peel the squash, de-seed it, chop it into chunkettes.
  2. Peel and slice the onions and garlic. Casually scatter them on the base of an ovenproof dish
  3. Do a twirl.
  4. Pop the squash on top of your casual scatterings, and drizzle liberally with oil (I used olive).
  5. Roast in the oven at 190°C, until the squash begins to lightly brown.
  6. Whip it out of the oven, pop it in a blender (not the dish). Whizz it with around 400ml of stock to start with... gradually add more until you attain your favourite soup consistency.
  7. Sit. Eat. Be merry.